Asparagus Milanese with Parmigiano and a Duck Egg

April has finally arrived! Along with it, a nasty sinus infection which explains the time taken between my last post. But with antibiotics being the miracle cure that they are, it's time to get back to work.

Besides the days getting longer and a bit warmer, April also brings us asparagus. There are several asparagus recipes in The Babbo Cookbook because it marks a time for chefs when we switch from the braised meats and root vegetables of the winter to the fresh crisp produce varieties of the spring and summer. 

These next few asparagus recipes are featured in the antipasto section of the book and make for excellent side dishes or light main courses. But regardless of the meal that you eat these plates or in what quantity, the main culinary message here is freshness, seasonality, and quality of ingredients. This holds especially true for this recipe which has so few ingredients that each one needs to stand out and shine. 

As Mario states in this chapter, 'Italians walk into every store with the intention of taking home the very best stuff. They think of this as their God-given right and responsibility, not just an option when they feel like splurging. This does not mean buying veal chops every time you hit the store, but talking with (your purveyor) to find what is really special this week.'   With asparagus season in full bloom, it was an easy choice. 

I bought some beautiful asparagus from a farm in South Hadley, just the next town over from where I live. South Hadley was once the asparagus capital of the world, but any grocery store will have fine options. 

First, I brought some water up to a boil, added some salt, then started cooking the asparagus. 

The asparagus, after a quick boil, gets blanched in an ice bath. While that's shocked, heat a pan with some extra virgin olive oil and add the asparagus. It gets a quick sear then is plated.

 

In the same pan, add a little more olive oil and crack open a duck egg in the pan making sure to keep the yoke intact.  Cook sunny side up. 

The egg gets plated with the asparagus and seasoned with some shaved Parmigiano-Reggiano. I added a little extra virgin olive oil to this which wasn't in the recipe but fit the theme well. 

It's quick, simple, and so tasty. The duck egg really made this dish for me. Duck eggs have a more intense flavor than chicken eggs. I was able to get duck eggs from my friend Andrew who raises ducks and chickens, but if you don't have a connection like that and can't find them, then regular chicken eggs will do. 

Next I'll continue with the asparagus extravaganza by making some ravioli. Until next time...




Alan Hogan
Alanhogan28@gmail.com
Sent from my iPad