2 pounds asparagus
1 cup freshly grated Parmigiano Reggiano
1/4 cup meat sauce or unsalted butter
2 hard-boiled eggs
Salt & freshly ground pepper
Clean, trim, boil and shock asparagus. Dry and transfer to a ceramic casserole pan, arranging / layering with butter or meat sauce, crumbled eggs, and Parmigiano Reggiano.
Broil or brown in a 375-degree oven and serve – seasoning to taste with salt and pepper. – Translated and adapted from La Cucina Napoletana