Grilled Asparagus With Fried Egg and Ricotta Salata

Ingredients

Heat a cast iron pan on medium heat.

Pour in enough olive oil to thinly coat the bottom of the pan.

Put asparagus in pan and season with salt and pepper.

Sauté until tender and charred. Remove from heat.

Add a little more oil, and cook egg sunny-side up in same pan.

While egg is cooking, mix Greek yogurt with salt, pepper, and olive oil to taste.

Spoon yogurt onto a plate and top with asparagus, egg, and ricotta salata.

This recipe is a dish at L'Artusi in New York City and a favorite of wine director Joe Campanale.

1 serving

Tuesday, May 10, 2011 - 2:04pm