Ingredients

Makes 2 (main course) servings

　　1 1/2 pound medium asparagus, trimmed and, if desired, peeled

　　2 1/2 tablespoons unsalted butter

　　2/3 cup freshly grated Parmigiano-Reggiano (2 oz)

　　4 large eggs

　　

Step 1

Set oven rack in upper third of oven, then preheat oven to 425°F.

　　

Step 2

Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.

　　

Step 3

Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.

　　

Step 4

Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.

　　

Step 5

Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.

　　

Step 6

Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.

　　Cooks' note:

　　If eggs are served with runny yolks, they will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.