Eggs and Asparagus with Parmigiano Reggiano

Method

1. Bring a pot of salted water to a boil and blanch the asparagus until bright green, about 1 minute.
2. Drain and set aside.
3. In a small non-stick pan, melt a knob of butter over low heat.
4. Crack the egg into the pan and cook slowly, without letting it brown, until the white is set but the yolk is still runny.
5. Add another small piece of butter and let it melt.
6. Season the egg white with a pinch of salt.
7. Arrange the blanched asparagus around the egg, grate Parmigiano Reggiano on top, and finish with freshly ground black pepper.
8. Serve immediately.