Asparagus Dutch-style

ASPARAGUS DUTCH STYLE

1 1/2 to 2 pounds asparagus, trimmed 6 tablespoons butter, or more 4 eggs Salt and pepper 8 thin slices dry-cured ham, like prosciutto 12 or 16 paper-thin slices Parmigiano-Reggiano.

Poach or steam asparagus in or above boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending on its thickness. Meanwhile, put 4 tablespoons butter in a small saucepan over low heat.

Place at least 2 tablespoons butter in a large skillet, preferably nonstick, and turn heat to medium. When butter in skillet melts, crack eggs into it. Cook, sprinkling with salt and pepper, until whites are no longer runny, about 5 minutes.

Drain asparagus and divide among 4 plates. Turn off heat under butter in saucepan the moment it browns; if eggs are not quite ready, keep butter warm over low flame.

Top asparagus with a portion of ham, then a fried egg, then some browned butter, and finally a few slices of the cheese. Serve. MAKES 4 servings.

Contributed by:

 * Catsrecipes Y-Group