by Chris Cosentino

As spring hits in full force we get amazing asparagus in the Bay Area. A little brown butter, sizzled egg & fresh mint with the oceanic richness of the bottarga makes for a perfect bite of spring.

Serves 4 

16 each Jumbo Asparagus

4 Chicken eggs

Jacobson Flake salt

Freshly ground black pepper

2 Tbsp Lemon Juice

4 Tbsp Unsalted Butter

2 Tbsp Mint leaves

Bottarga di Muggine (Salted cured mullet Roe)

Directions
Fill a large saucepan 3/4 full with water, add salt, and bring to a boil over high heat. 

In a non-stick pan over medium high heat, add 2 Tbsp butter then add the eggs and season with salt and pepper. 

While the eggs are cooking, blanch the Asparagus in the salted boiling water. Cook for 2 minutes, drain, and place the asparagus spears on the serving platter. Place the fried eggs on the top of the asparagus.

Add the remaining 2 Tbsp butter to the pan. Once it bubbles and starts to brown add the mint leaves and fry for one minute. Then season with salt, add lemon juice, and remove from heat. Spoon the brown butter and mint on top of the eggs and asparagus.

To finish the dish, shave bottarga curls over the top and serve right away.