This is a magical combination: asparagus, plenty of good olive oil, arugula (rocket), parmesan and a fried egg, sunny side up. It will take you 5 minutes, and you will have a beautiful plate in front of you. And just one little secret ingredient pushes this to the top of my appetizer chart!
I know it is way past the asparagus season (the Norwegian season ends in June), but I was just craving it so I got the imported ones. It was still good.
Break the bottoms of the asparagus where it naturally breaks, toss them in salted, boiling water and let them boil for 2-4 minutes. Take care not to overcook them, they should still be firm. While the asparagus cooks, fry the egg in a hot skillet in some butter. Now, prepare a bowl with ice cold water in it. Transfer the asparagus from the pot to the bowl to stop the cooking process and to preserve the nice, green color. Place the asparagus on a plate, and drizzle over some good extra virgin olive oil. Be generous, I beg of you.
Rince and pat dry your arugula (rocket salat) and place on top of the asparagus. And use a knife to shave thin slivers of parmesan, be generous with the parmesan as well.
You could stop right there and call it a day. However, we are just a couple of steps away from perfection! Lay the fried egg on top of this beautiful green nest.
Top the whole dish off with freshly ground pepper, flaky sea salt (I use Maldon) and a teensy pinch of my secret ingredient:
White truffle salt. Perfection on a plate. Pure perfection. In just 5 minutes.