This recipe is from Sean Baker, chef of Gabriella Cafe in Santa Cruz.
1 tablespoon 5-year-old balsamic vinegar
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1 tablespoon extra-virgin olive oil plus more for frying egg
1 teaspoon minced garlic
4 spears asparagus, tough ends removed
Salt and pepper
Pecorino Romano cheese, grated
Aged balsamic for drizzling
Top-quality extra-virgin olive oil for drizzling
Combine balsamic vinegar, olive oil, garlic and salt and pepper to taste in flat, rimmed dish large enough to hold trimmed asparagus. Marinate asparagus briefly in mixture. Grill drained asparagus on very hot grill or under broiler until charred outside but still a little crisp. Place asparagus on serving plate.
Fry egg over easy in olive oil so whites are cooked through but yolk is still soft. Place egg atop plated asparagus. Grate cheese generously over asparagus and eggs. Drizzle lightly with aged balsamic and your best extra-virgin olive oil.
Per serving: 213 calories; 8 grams protein; 4 grams carbohydrates; 19 grams fat (4 saturated); 212 milligrams cholesterol; 73 milligrams sodium; trace dietary fiber.