Fried Eggs with Asparagus Parmigiana

Ingredients:

Makes 4 servings.

• 2 and 1/2 pounds asparagus
• 3 tablespoons butter
• 8 eggs
• Salt and freshly ground pepper to taste

Directions:

1. Cut off tough asparagus ends.
2. Using a sharp knife or potato peeler, peel outer skin from asparagus.
3. Tie asparagus together in 1 or 2 bunches with string or rubber bands.
4. Pour cold salted water 2 to 3 inches deep in an asparagus cooker or tall stockpot.
5. Place asparagus upright in water.
6. Bring water to a boil.
7. Cover and cook over high heat 6 to 8 minutes, depending on size.
8. Drain on paper towels; remove string or rubber bands.
9. Divide asparagus into 4 bundles.
10. Place on 4 serving dishes.
11. Melt butter in a large skillet over medium heat.
12. When butter foams, break eggs into skillet.
13. Season with salt and pepper.
14. Cook until firm.
15. Place 2 eggs on top of each asparagus bundle.
16. Serve immediately.