Be adventurous with asparagus

Advertiser Staff and News Services

Fried Eggs and Asparagus With Parmesan can be made in less than half an hour. Associated Press

Among the options is a streamlined version of a classic Milanese dish that TV chef Mario Batali demonstrated during a class on the Big Island last weekend (see story above): cooked asparagus topped with grated cheese and fried eggs. Batali was emphatic that asparagus should be served fully cooked, not unpleasantly crunchy. The secret is to boil it to perfection, then stop the cooking by plunging the asparagus into a large bowl of water and ice.

Master sommelier Chuck Furuya paired the asparagus dish with an affordable and delicious American rose, Vin Gris de Cigare by Bonny Doon ($11-$12).

This version of the dish is among about 175 streamlined recipes in "Gourmet's Five Ingredients" (Random House, 2002, $29.95). The cookbook draws from the magazine's monthly feature "Every Day," but more than 100 of the recipes, each of which uses no more than five ingredients, were created expressly for the book.

The recipe serves two and is made in less than half an hour.

You will need two 9 1/2-inch oval ovenproof gratin dishes, about 1 1/2 inches deep, or your nearest equivalent. You can substitute extra-virgin olive oil for butter.

Fried Eggs and Asparagus With Parmesan

• 1 1/2 pounds medium asparagus, trimmed and, if desired, peeled
• 2 1/2 tablespoons unsalted butter
• 2/3 cup freshly grated Parmigiano-Reggiano
• 4 large eggs

Preheat oven to 425 degrees.

Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning liberally with salt and black pepper, until whites are barely set, about 2 minutes.

Carefully transfer 2 eggs to each gratin dish with a slotted spatula, draping them over the asparagus. Sprinkle eggs with remaining cheese, and drizzle with any butter remaining in skillet.

Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks. Makes 2 servings.

Here, asparagus is used almost raw in a nut-flecked salad.

Asparagus and Roasted Pepper Salad with Toasted Pecans

• 20 thin asparagus spears
• 12-ounce jar roasted peppers, preferably red and yellow mixed, drained, chopped
• 2/3 cup chopped toasted pecans
• 1/4 cup chopped fresh basil leaves
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon sherry or wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1/4 pound mixed salad greens

Break off tough ends of asparagus. Bring 1 inch of water to a boil in a deep skillet. Add asparagus and cook 2 minutes to blanch. Drain and transfer asparagus to bowl of ice water to quickly chill. Drain and set aside, or wrap and refrigerate.

In a medium bowl, stir together peppers, pecans, and basil. To make dressing, in a small bowl, whisk together lemon juice, vinegar, mustard and salt to blend; whisk in oil.

To serve, mound salad greens in center of serving platter; arrange asparagus in two clusters on opposite sides of greens. Spoon pecan mixture over greens and asparagus; drizzle dressing over all.

Makes 4 servings.