Your Life A to Z Recipe: Wednesday, February 5th, 2014: Asparagi Due Uova & Cuscusu

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Your Life A to Z Recipe: Wednesday, February 5th, 2014

By: Executive Chef Chris Nicosia

Asparagi Due Uova                                       
(asparagus with two eggs) 
serves 4

Asparagus Spears, trimmed and blanched - 13
Extra Virgin Olive Oil - ¼ cup
Organic Eggs - 4 each
Bottarga, grated - 2 Tbsp
Lemon Juice - 2 Tbsp
Parmesan, shaved (optional)- ¼ cup
Salt and pepper - to taste


  • Preheat oven to 500 degrees
  • Toss asparagus in extra virgin olive oil, and season with salt and pepper
  • Divide asparagus among 4 single serving sized baking dishes and place in oven
  • Meanwhile, in a non-stick pan, cook eggs slowly in 2 tsp. olive oil and season with salt and pepper.
  • When eggs are half way cooked, slide one egg onto each serving of asparagus and return to oven to finish cooking, about  one more minute.
  • Remove asparagus from oven and finish with a twist of pepper, a sprinkle of lemon juice, bottarga, and parmesan if you like.

(Sicilian style shellfish stew)

Extra Virgin Olive Oil - 1/2 cup
Leeks, halved and chopped - 1 cup
Fennel bulb, shaved thinly - 1 cup
Garlic Cloves, shaved thinly - 5 each
Saffron Threads - 1 tsp.
Hot Chile Flakes (optional) - 2 Tsp.
Tomatoes, canned chopped - 1 & 1/2 cup
Cherrystone Clams, scrubbed - 8 each
Shrimp, jumbo peeled and deveined - 8 each
Mussels, scrubbed - 12 each
Couscous - ½ cup
Fish Stock - 3 cups
Dry White Wine - 2 cups
Calamari, cut into rings and full tentacles - 1 lb.
Salt and Pepper    - to taste
Italian Parsley, roughly chopped - ¼ cup


  • Heat 1/4 cup olive oil over medium high heat in a large heavy bottomed soup pot
  • Add the leeks, fennel, garlic, saffron, and chile flake if using, and cook until soft, about 6 minutes
  • Add tomatoes, clams, shrimp, mussels, and couscous, and season with salt and pepper
  • Add white wine and fish stock, stir, bring to a boil, cover and cook for about 3-4 minutes
  • Add calamari and cook for another 2 minutes
  • Adjust seasoning with salt and pepper
  • Discard any clams and mussels that do not open
  • Divide stew among 4 warm bowls, top each with parsley and a drizzle of remaining olive oil   
  • Serve with crusty bread if you like