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Fried Egg Over Roasted Asparagus

Cakebread.Cellars's picture
Good tips on egg frying and a great technique for cooking asparagus.
Ingredients
  Asparagus 1 Bunch (100 gm) (Large Sized)
  Parmesan reggiano 1⁄4 Cup (4 tbs), grated
  Eggs 4 Large (Room Temperature)
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
  Extra virgin olive oil 1 Teaspoon
  Parmesan cheese 1 Tablespoon, grated
  Prosciutto 4
Directions

Preheat oven to 400° F. Trim the woody end off of the asparagus spears. Arrange in a row on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast in the middle of the oven until asparagus are tender, about 10 minutes. Dust with the parmesan to lightly coat.

When asparagus is ready, heat a small non-stick skillet over high heat. Add olive oil and crack an egg into the pan. The egg white will puff and sputter as it hits the hot oil so be careful as you add the eggs to the pan. Remove from the heat and spoon the hot oil over the top to set the egg. Season with salt and pepper. Arrange a few asparagus spears on warm plate. Top with a fried egg. Feel free to drizzle with more olive oil and grated parmesan cheese. Garnish with the prosciutto crisps if using. Serve either as a first course or serve two eggs per person with a green salad and loaf of crusty bread as light spring meal.

Enjoy with a glass of Cakebread Cellars Sauvignon Blanc, which you can find at www.cakebread.com

*Proscuitto crisps are made by drying out thinly sliced prosciutto on a parchment lined sheet pan in a 225°F for 30-40 minutes until dry.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
DiabeticLiving
Cuisine: 
American
Course: 
Breakfast
Taste: 
Savory
Method: 
Fried
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
1
Have your breakfast in style! If you have some fresh produce the cook this up with your egg and serve it for your friends or family! See the video for more!

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