by: Patrick O’Halloran, Lombardino’s Restaurant

3-4 Tb extra virgin olive oil, divided
1-1/2 pounds slender asparagus, trimmed and peeled
1 shallot, minced
3-4 Tb thinly sliced garlic
1 Tb white wine
Salt and pepper to taste
6 organic eggs
1/2 cup grated Parmigiano-Reggiano

Heat 2 Tb olive oil in large skillet over medium-high heat, add asparagus, and sauté 1 minute. Add shallot and garlic; cook another minute. Add wine, stirring to release bits sticking to bottom of pan. Add salt and pepper. Keep heat low while you fry the eggs sunny-side up in more olive oil in a nonstick pan. Divide asparagus onto 6 warmed plates. Top each with one egg, a drizzle of olive oil, same Parmesan, and freshly ground black pepper. Makes 6 servings.