Asparagus alla Milanese is a simple asparagus and fried egg recipe. It is one of those delicious treats that seems too simple to be true. At its heart, it is a humble plate of tender green asparagus, topped with fried eggs and a generous grating of Parmigiano Reggiano. That’s it.
Asparagus with fried egg has no cream. No complex sauces. Just bold simplicity. The yolk acts like a rich sauce. Then the cheese adds a sharp, salty note. The asparagus brings freshness and bite. In fact the only trick is you must have the freshest free range eggs, and the best quality asparagus you can find.
Italians know this dish as asparagus alla Milanese although this asparagus and egg recipe is eaten throughout Italy so whether Milan can truly claim this dish as its own is unlikely. But Spring is asparagus season in northern Italy, especially from late March to May. Lombardy’s fields produce excellent green asparagus. So it is particularly popular in Lombardy and its neighbouring regions.
Is Asparagus alla Milanese Healthy?
Yes. Asparagus is full of fibre, folate, and vitamins A, C, and K. Eggs bring protein and are also nutrient dense.
Perhaps the cheese is a little unhealthy! But it’s balanced by the freshness of the asparagus and the portion size. And of course you’re not eating a heaping plate of it. And there are no carbs! Unless you serve it with a nice piece of crusty bread, which is also recommended!
Serving Asparagus alla Milanese
So next time asparagus is in season, remember this little treasure. You can serve the asparagus with fried egg as individual servings. But you can also add all the asparagus and egg to a large serving plate and let people help themselves. Then serve it with a good glass of white wine—maybe a Lugana or Franciacorta.
Take a look at some more delicious Italian recipes here. And if you enjoyed this recipe, check out these other Italian asparagus recipes.
Buon appetito! ??
Asparagus with Fried Egg (Asparagi alla Milanese)
Equipment
- Frying Pan
- Saucepan
Ingredients
- 1 large bunch of asparagus spears
- olive oil
- salt
- ground black pepper
- 4 free range eggs
- Parmigiano Reggiano (freshly grated)
Instructions
- Firstly, bring a saucepan to the boil and blanch the asparagus for 1-2 minutes, then drain, and run the asparagus under cold water to stop them from cooking.
- Heat a frying pan on a medium heat and add some extra virgin olive oil. Add the asparagus to the frying pan, season with salt and pepper and sauté until tender, then remove and set aside.
- In the same pan, fry the eggs until cooked but very runny.
- Divide the asparagus between 4 plates and add a fried egg to each plate. Then sprinkle parmesan cheese generously over each plate.
