Asparagus is so symbolic of spring. And while a simple dish like marinated asparagus is a great way to enjoy it, this recipe turns a side into a satisfying meal for breakfast, brunch, or even a light dinner. For a heartier meal, double the eggs. I especially love the richness of sautéing the spears in EVOO as well as some butter.
Ingredients
- 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
- 2 tablespoons unsalted butter
- 1/2 pound asparagus, trimmed (see Quick Kitchen Nugget in newsletter)
- Coarse sea salt
- Freshly ground black pepper
- 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more to garnish
- 2 large eggs
Directions
Step 1
Heat a large frying pan or skillet until hot, then add 2 tablespoons olive oil and the butter. Sauté the asparagus, rotating the spears frequently, until tender, about 5 minutes. Season liberally with salt and pepper. Cover the pan with a lid to steam them for 2 minutes more. Divide the spears between two plates and top with equal amounts of grated cheese.
Step 2
Reheat the pan to medium-high, then add the remaining 2 tablespoons olive oil. Once the oil starts to shimmer, add the eggs, one at a time, keeping them as separate as possible—you can crack them right into the pan or into a small bowl, then pour into the pan.
Step 3
Cook the eggs for 2 minutes until the whites turn opaque and develop crisp, brown edges. Use an offset spatula to center an egg over the asparagus on each plate. Spoon the olive oil from the pan over the top, drizzle with more olive oil, and sprinkle on more cheese as desired. Serve immediately.
Serves 2