Roasted Asparagus With Fried Eggs And Parmesan
This recipe combines tender roasted asparagus spears with perfectly cooked eggs for a delicious and satisfying dish. The asparagus is drizzled with olive oil, seasoned with salt and pepper, then roasted until just tender. Meanwhile, the eggs are cooked sunny side up in butter until the whites are opaque and the yolks are still runny. Serve the eggs over the roasted asparagus and finish off with a generous grating of Parmigiano-Reggiano cheese for a flavorful finishing touch.
— Constant Cookbook
Ingredients
- 1 1/2 lb. asparagus spears
- 2 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 4 eggs
- 1 small chunk Parmigiano-Reggiano cheese
Instructions
- Preheat an oven to 425°F.
- Break off the tough end of each asparagus spear about 1 inch from the base. (If the spears are thick, use a vegetable peeler to remove the peel from the bottom half.) Place the spears on a baking sheet, drizzle with the olive oil and toss to coat well. Sprinkle lightly with salt and pepper. Roast until the spears are just tender when pierced with a small knife, 10 to 12 minutes.
- While the asparagus is roasting, in a large nonstick fry pan over medium-low heat, melt 1 Tbs. of the butter. Break 2 of the eggs into the pan, spacing them a couple of inches apart so they do not touch. Cover the pan and cook the eggs for 2 minutes. Uncover and cook until the whites are opaque and the yolks are still runny, 2 to 3 minutes.
- Divide the asparagus among 4 warmed plates. Using a slotted spatula, carefully lift each egg and place it next to but slightly overlapping a serving of asparagus. Sprinkle the eggs lightly with salt and pepper. Immediately grate some of the cheese over the dish. Repeat with the remaining butter and eggs and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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