Asparagus, Morels & Egg

star

As spring hits in full force, we get amazing asparagus in Northern California. A little brown butter, a sizzled egg & some earthy morels along with the salty richness of the Parmigiano Reggiano, makes for a perfect taste of spring.

Back to From Our Hestan Kitchen to Yours

Shop Best Sellers

View all
New
SET SAVINGS
A large assortment of NanoBond® cookware, bakeware, and utensils is arranged on a white marble surface with a marble background. Items include pots, pans, trays, bowls, lids, ladles, and baking racks from the exceptional Titanium x Tyler Florence Cookware Set, 41-Piece collection by NanoBond®, designed for superior durability and performance.
A man in a black shirt stands in a kitchen, holding up a metal baking tray. In front of him are various stainless steel pots, pans, lids, and whisks from the NanoBond® Titanium x Tyler Florence Cookware Set, 41-Piece—each piece neatly organized on the counter and celebrated for their distinctive Molecular Titanium finish.

NanoBond®Molecular Titanium

Titanium x Tyler Florence Cookware Set, 41-Piece

$4,999.95 USD $6,804.95 USD Save $1,805
SET SAVINGS
Five pieces from the NanoBond® 10-Piece Titanium Ultimate Cookware Set, recognized for its advanced molecular titanium surfaces, are elegantly arranged on a marble countertop and backsplash. This impressive set includes saucepans, a stock pot, and two frying pans, each with its own matching lid.
A 10-Piece Titanium Ultimate Cookware Set from NanoBond®—featuring pots, pans, and lids crafted with molecular titanium for exceptional durability—is displayed on a wooden surface. Beside this innovative set are a bottle, shallots, and garlic, all arranged in front of a tiled backsplash.

NanoBond®Molecular Titanium

10-Piece Titanium Ultimate Cookware Set

$1,999.95 USD $2,390.00 USD Save $390.05
SPECIAL OFFER
A clean NanoBond Titanium Skillet with a metal handle sits on a white marble countertop. This nonreactive pan ensures superior cooking performance, and its reflective surface adds to the tidy look of the area.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Titanium Skillets · Small (8.5-Inch)

$199.95 USD $300.00 USD Save $100.05
A NanoBond Titanium Skillet with a shiny finish and straight handle sits on a white marble countertop, highlighting its nonreactive titanium construction against the white tile backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Titanium Skillets · Medium (11-Inch)

$350.00 USD
SPECIAL OFFER
Two NanoBond Titanium Skillets with handles, including a premium titanium skillet, rest on a white marble countertop in a kitchen with a white tiled backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Titanium Skillets · 2-piece set (8.5-Inch & 11-Inch)

$449.95 USD $650.00 USD Save $200.05
Asparagus, Morels & Egg

Asparagus, Morels & Egg

Courtesy of Chef Chris Cosentino

As spring hits in full force, we get amazing asparagus in Northern California. A little brown butter, a sizzled egg & some earthy morels along with the salty richness of the Parmigiano Reggiano, makes for a perfect taste of spring.

Ingredients

  • 24 each Medium Asparagus spears 
  • ¼ lb Morels
  • 4 Eggs
  • Jacobson Flake salt 
  • Freshly ground black pepper 
  • Parmigiano Reggiano cheese
  • 4 Tbsp Unsalted Butter

blank

  • ProBond® Luxe™ Saucier Pan, 2-Quart

  • ProBond® Luxe™ 8.5-Inch Skillets

Directions

  1. Snap the tough ends from the asparagus spears, where the asparagus breaks is where the asparagus is tender. Discard the tough woody stalk ends. 
  2. Fill a large Hestan stainless steel saucepan 3/4 full of water, add 1 Tablespoon of salt, and bring to a boil over high heat.  

  3. Prepare 4 plates for serving.

  4. Put a Hestan stainless steel 8.5” skillet on medium heat. Add 2 Tbsp butter to the pan. Once it bubbles and starts to brown add the morels, thyme, and garlic clove and sauté gently until tender about 4 minutes. Then season with salt, add black pepper and remove from heat but leave it in the pan on the stove to stay warm.

  5. While the morels are cooking, blanch the Asparagus in the salted boiling water. Cook for 2 minutes, drain, and divide the asparagus spears onto the 4 plates. Season the asparagus with flake salt and fresh ground black pepper.

  6. Put another Hestan stainless steel 8” skillet on medium-high heat, add 2 Tablespoon butter, then add the eggs. Season the eggs with salt and pepper. 
  7. Place a fried egg on top of the asparagus on each plate, then spoon the morels over the egg & asparagus.