|Asparagi alla Parmigiana
2 pounds asparagus
1 cup freshly grated Parmigiano
1/4 cup meat sauce or unsalted butter
2 hard-boiled eggs
Salt & freshly ground pepper
Wash the asparagus and cook them in bunches, upright in lightly salted boiling water sufficient to reach up to where the stalks shift from white to green, so the bases will be boiled while the tips are steamed.
When they are cooked (5-8 minutes, or until the tips begin to droop), cut away and discard the white parts, and arrange the spears in an oven-proof dish, dusting each layer with Parmigiano, butter or meat sauce, and crumbled hard-boiled egg.
Slip the pan into a preheated 375 degree oven until sizzling and brown. – translated from La Cucina Napoletana