Fried Eggs and Asparagus with Parmesan
- 4 large eggs
- 2/3 cup freshly grated Parmigiano-Reggiano
- 2 ½ tablespoons unsalted butter
- 1 ½ pounds medium asparagus
Set oven rack in upper third of oven, then preheat oven to 425°F. 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. Generously butter gratin dishes using 1/2 tablespoon butter total, then divide aspara...