Wednesday, April 17, 2013

Asparagus Milanese... Asparagus in the Style of Milan

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Asparagus in the style of Milan... Italian of course.

There are two parts to this recipe.  the asparagus is sauteed in butter and lemon juice, simply seasoned with slat and pepper.

BUT the eggs... the beautiful POACHED EGGS!  Yes, I said poached.  I know they look fried, but actually these are poached slowly in Olive Oil.  It is a very simple technique, just be sure the oil is preheated but not over the usual medium high... try medium to just a little lower to medium low.  You want the beautiful pure white egg throughout, no browning edges.

The yolks you want just barely cooked.  Enough that the yolks run thick when cut into.  When these run into the asparagus and you get a bite of the yolk with the asparagus, you know you are as close to heaven as you can get...Well, as close to Milan as I am going to get for awhile.

Keep scrolling down to see this easy to follow recipe...

OK, Here's what I Did...

Asparagus Milanese

  • 1 Pound (1 Banded Bunch) Asparagus, trimmed of the woody ends
  • 4 TBS Olive Oil
  • 4 Large Eggs
  • 2 TBS Butter
  • Zest and Juice of One Lemon
  • Salt and Pepper To Taste
  • Freshly Grated Parmesan Cheese for Garnish
Cooking Directions
  1. In a large Non Stick Skillet, heat the Oil over medium heat... Not too hot, you do not want to brown the egg at all. Instead you are going to actually poach the egg in the olive oil
  2. Gently add the eggs, doing your best to not let each run into the other.
  3. Cover the skillet and allow the eggs to poach. Will take about 6 minutes for the whites to set completely.
  4. Meanwhile in a large saute pan, over medium high heat melt the butter.
  5. Add the asparagus and saute to coat. Season with Salt and Pepper.
  6. As the Asparagus just starts to soften (about 3 minutes), add the lemon juice to the pan with the asparagus, reserving the zest.
  7. Saute in the lemon butter for another minute.
  8. Plate the asparagus into a thin layer, as the eggs are set (whites only, the yolks should still be soft), top them over the asparagus
  9. Garnish with the Lemon zest and freshly grated Parmesan cheese.
  10. Serve Hot and Enjoy!

I hope I did not make it sound complicated... it really only takes a few minutes once you get the hang of it.  The pay off is such a beautiful simple yet deliciously complex dish that it is well worth the effort.

And of course... This is a MUST MAKE recipe for my Page that is quickly becoming a guide to Italian Cooking (worth following). I will try to research the history, Italian name for the dish and most of all the authenticity (going to be hard not to monkey about with the recipes, but I at least promise to try).

So, Cin Cin indeed as I add Asparagus Milanese to my "52 Authentic Italian Recipes".


So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!


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  1. Ahhh genius, poaching in oil. I want to do a butter poached steak soon but the eggs are a great use too.

  2. I bought asparagus for this and I'm ready to roll!