Roasted Asparagus & Cracked Eggs

Recipe 5 minPreparation Time 10 minCooking Time

Roasted Asparagus & Cracked Eggs

5 minPreparation Time 10 min Cooking Time

About this Recipe

This could be an easy breakfast for two, or a 10-minute lunch or dinner. Make it in the springtime when the asparagus spears are fat. These start on the stove just to get the skillet hot and the cooking process started. Before transferring the whole pan to the oven, mix in sliced shallots and crack in a couple of eggs. In a few minutes, the eggs will be just set and the asparagus will be a perfect balance of roasty and snappy.

The Benefits

Asparagus is bursting with antioxidants, vitamins, and minerals. One of those vitamins, folate, is essential to healthy pregnancies. And not many foods can hold a candle to eggs when it comes to nutrition. Protein comes from the whites, while yolks hold the nutrients. Regarding the latter, eggs contain choline, which is essential to brain function.

Ingredients

2 SERVES

1 Tbsp (15 ml) olive oil
1 garlic clove, smashed
10 stalks of asparagus, ends trimmed
1/2 tsp salt
Freshly ground black pepper
1/2 shallot, cut into thin rings
2 eggs
3 Tbsp (7 g) finely grated parmesan
1 Tbsp (15 ml) chile sauce (your favorite purchased brand)
Finely grated zest of ½ lemon

Directions

Step 1

Heat the oven to 425°F / 220°C.
Step 2

Heat the olive oil in an oven-safe skillet (preferably cast-iron) over medium-high heat until hot and shimmering. Add the smashed garlic clove, asparagus, salt, and several grinds of black pepper and sauté until the asparagus is vibrant green and the garlic is just starting to color, 3 to 5 minutes. Remove from the heat.
Step 3

Toss in the shallot rings and mix. Using a spatula, move the asparagus so that there is space in the pan for two eggs; you want to create two “nooks” for the eggs. Add an egg to each “nook.” Transfer the pan to the oven. Roast until the eggs are just set and the asparagus are slightly browned, 5 minutes. Remove from the oven.
Step 4

Sprinkle the grated parmesan, chile sauce, and lemon zest on top. Squeeze a little lemon juice too, if desired. Serve immediately.

Try It With: This could be a side dish for pasta such as Cauliflower with Penne & Pepperoncini, or serve it with a salad — Citrus-Beet Salad with Meyer Lemon Vinaigrette comes to mind

Level Up: Homemade Preserved Lemon would be a delicious garnish, too.

Zero Waste: Asparagus trimmings for compost.

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About the author

Betty Hallock

Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.

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