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Asparagus + Fried Egg + Parmesan

A quick-and-easy yet elegant-and-tasty breakfast or brunch specialty.
asparagus and fried egg

Asparagus and eggs were made for each other. Spring is also asparagus season, but the quality seems to be really good throughout the year, at least here in California. And this is one of those super-easy recipes that you can throw together really quickly when guests come over. The dish is so much more than the sum of its parts, 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

Start with a quick saute of the asparagus in a tablespoon of olive oil and some salt and pepper. Make sure to trim off the tough bottoms of the stalks beforehand. I like to keep a little snap in the asparagus, about three or four minutes in the pan, but you may like it softer. The green brightens and deepens as it cooks.

asparagus and fried egg
Then fry up your eggs, being sure to keep a little runny yolk to flavor the asparagus. Get the oil in the pan pretty hot before adding the egg to get crisp edges. Crispy edges add another great texture that goes great with the nuttiness of the asparagus in this dish.

asparagus and fried egg

Then, while the egg and asparagus are still warm, place the egg over the asparagus on the plate, and add shaved Parmesan. Drizzle with a little more high-quality extra-virgin olive oil, and salt & pepper to taste.

asparagus and fried egg
asparagus and fried egg

Asparagus + Fried Egg + Parmesan

5 from 4 votes
Print Pin Rate
Course: Starter
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2

Ingredients

  • 1/2 lb. asparagus trimmed
  • 2 large eggs
  • Extra-virgin olive oil
  • Shaved Parmesan cheese
  • Salt & pepper

Instructions

  • Heat about 1 tablespoon olive oil in a 10” skillet. Sauté the asparagus until just cooked through, and season with salt & pepper.
  • Fry each egg in a separate non-stick skillet.
  • Place a 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

  • 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? 🙂

  • 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. 🙂

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

  • Scott says:

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

  • Betty Jo says:

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

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