Check out Daniel Costa’s (corso 32) favourite way to serve Edgar Farms asparagus
- 24 asparagus spears
- 4 duck eggs (Greens Eggs and Fam) or chicken eggs (Four Whistle Farms)
- 8T extra virgin olive oil
- ½ lemon
- 300g Parmigiano Reggiano
- 4 T unsalted butter
- kosher salt and black pepper
Bring a large pot of salted water to a boil. Blanch the asparagus for approx 1 2 minutes or until cooked al dente. Run under cold water to stop cooking and to keep brilliant green colour. Toss the asparagus in a large bowl with the olive oil, lemon and a large pinch of salt. Season to taste with more lemon and salt.
Heat a 12inch non stick frying pan over low-medium heat. Add the butter. Once the butter is melted add the eggs, season with a pinch of salt. Cook the eggs until the whites just set up (sunny side up).
Divide the asparagus evenly among 4 plates. Spoon a little of the olive oil and lemon left from the mixing bowl over the asparagus. Place 1 egg on top of each plate of asparagus. Grate the cheese over top of the asparagus and egg. Drizzle with more extra virgin olive oil, crack a little black pepper over. Serve immediately.