Roasted Asparagus & Cracked Eggs

Recipe PREP 5 min COOK 10 min

Roasted Asparagus & Cracked Eggs

PREP 5 min COOK 10 min

Description

A quick meal perfect for spring's thick asparagus spears. Start on the stove, add shallots and eggs, then finish in the oven until eggs set and asparagus is both roasted and crisp. Asparagus provides antioxidants and pregnancy-essential folate, while eggs offer complete nutrition: protein from whites and brain-boosting choline from yolks.

NOTE

Enjoy this as an easy breakfast for two, or a 10-minute lunch or dinner.

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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