asparagus and fried egg

Asparagus and eggs were made for each other. Asparagus season might be in summer, but the quality seems to be really good throughout the year here in California. This is one of those super easy recipes that you can throw together really quickly when guests come over. It seems like so much more than it really is with complex flavors and an elegant presentation.

asparagus and fried egg
So simple with only four  ingredients (plus salt & pepper of course).

asparagus and fried egg

asparagus and fried egg
The egg might look a little crispy around the edges, but that flavor goes great with the nuttiness of the asparagus in this dish. Get the oil in the pan pretty hot before adding the egg to get crisp edges.

asparagus and fried egg

asparagus and fried egg

asparagus and fried egg

Asparagus + Fried Egg + Parmesan

5 from 1 vote
Print Pin Rate
Course: Starter
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Author: Justin McChesney-Wachs

Ingredients

  • 1/2 lb asparagus trimmed
  • 2 large eggs
  • extra virgin olive oil
  • shaved parmesan cheese
  • salt + pepper

Instructions

  • Heat 1 tablespoon olive oil in a 10” skillet. Sauté asparagus, and season with salt + pepper.
  • Fry each egg in a separate non-stick skillet.
  • Place fried egg over sautéd asparagus on a plate. Drizzle with extra virgin olive oil, sprinkle with shaved parmesan and season with salt + freshly ground pepper.

 

asparagus and fried egg

Join the discussion 11 Comments

  • Betty Jo says:

    Yummy! This looks wonderful and works for my new Paleo eating too. Your photos are wonderful Justin!

  • Scott says:

    Now that’s what I call breakfast! Asparagus is a bit out of season around these ways at the moment. Fantastic photos.

  • Asparagus are just coming into season now that spring is arriving and I cannot wait to make this! Simplicity at its best!

  • Jason says:

    Trying this tomorrow night…. let you know how it goes, but if it looks even close to yours, it’ll be a winner no matter the flavor. See you soon, J.

    • justin says:

      Let me know how it turns out. 🙂

      • Jason says:

        Delicious!!! We made it with green and white asparagus, which tasted great but the presentation is better with the green. And… should have taken your advice and turned up the non-stick for the fried egg, was cooked acceptably but didn’t have the nice browning that the higher heat would have provided. This is definitely going on the repeat list. Thanks Justin!

        • Jason says:

          Salt-Pepper-Skillet family –

          GREAT Recipe! Made it (again) tonight, and was outstanding, the egg and the asparagus really go well together. I always have difficulty getting the egg cooked to perfection, with the white solid, the edges dark, but the yolk runny. I tried one at high heat (bottom overly brown before the white had set), and on low heat (cooked the yolk solid before the bottom browned). Any advice? 🙂

          • justin says:

            For the “crispy” fried egg; I start with hot oil (and plenty of it). Add the egg(s), then immediately reduce the temperature to low. You can use a rubber spatula to pierce the white so it is a little more even and not clumped up in one spot (which will take longer to cook). It will take a while before it’s cooked, but if the heat is low, it won’t overcook the yolk. If it’s taking too long, you can put a lid or a plate on top of the skillet for a short time to finish the cooking on top. Hope this helps.
            I need to write my egg guide with all this info. 🙂

  • Jason says:

    Salt-Pepper-Skillet family –

    GREAT Recipe! Made it (again) tonight, and was outstanding, the egg and the asparagus really go well together. I always have difficulty getting the egg cooked to perfection, with the white solid, the edges dark, but the yolk runny. I tried one at high heat (bottom overly brown before the white had set), and on low heat (cooked the yolk solid before the bottom browned). Any advice? 🙂

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