- 1 bundle asparagus (about 1 lb.), tough ends trimmed
- 4 long, thin (1/4 to 1/2 inch thick) slices peasant-style bread
- 1 clove garlic, halved
- EVOO, for drizzling
- Flaky sea salt
- 8 eggs
- 1/3 cup whole milk
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 tablespoon butter
In a skillet, bring 2 inches of water to a boil. Salt the water, add the asparagus and simmer until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to a large bowl of ice water; let cool and drain. Cut the top 4 inches from the asparagus spears and set aside. Thinly slice the bottom halves of the asparagus spears.
Preheat the broiler or a grill pan over high. Cook the bread until toasted and charred in spots. Rub the toasts with the cut sides of the garlic clove. Drizzle with the EVOO and sprinkle with flaky salt.
In a medium bowl, whisk the eggs, milk, thinly sliced asparagus and cheese. Season with pepper.
In a large skillet, melt the butter over medium. Add the egg mixture and cook, stirring occasionally, until the eggs begin to firm up. Mound the eggs on the toasts and arrange the asparagus tips on top.