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Ingredients
- 2 lbs fresh green asparagus
- 2 tablespoons butter
- 4 eggs (at room temp, important)
- 14 cup finely shredded cheese (your favorite flavor)
Method
- Cut off each asparagus spear 2 3/4 inches from the end of each tip.
- Keep the stalks for another use.
- Cook the asparagus tips for 7 minutes in boiling salted water and then drain.
- Discard the water and return the asparagus to the saucepan; add the butter and roll the tips around in it.
- Bring some water to a boil in another saucepan and put in the eggs.
- Boil for 5 minutes, refresh under running water.
- Shell the eggs.
- Divide the asparagus tips between 4 plates.
- Sprinkle with shredded cheese and place an eggs in the center of each plate.
- Serve immediately.
- To eat, break the eggs with a fork; the yolks will run out and coat the asparagus.
- Add pepper to taste.
