The bunch of asparagus SP picked at the store was perfect. Most of the time the stalks are all different sizes, which means when they're roasted some end up burning before the others are cooked through, but not this bunch. They were a uniform size and all small and tender. They spent about 10 minutes in the oven drizzled with salt, pepper and olive oil before they were plated and topped with a fried egg and freshly grated cheese. The broken egg yolk makes a perfect sauce when mixed with the cheese:
A delicious and colorful start to the meal.
Asparagus with Fried Egg and Pecorino
Inspired by Piatto
1 bunch asparagus, woody ends removed
salt and pepper
olive oil
1 tablespoon butter
2 eggs
Grated Pecorino or Parmesan cheese
Preheat oven to 350.
Toss asparagus with salt and pepper and olive oil. Spread on a baking sheet in a single layer. Roast in the oven for 10-15 minutes until the asparagus is tender to your liking.
Meanwhile, heat butter in a small skillet. Add eggs and fry to your liking.
Remove asparagus from the oven and divide into two bunches. Top each bunch with a fried egg. Grate cheese on top and serve immediately.
What a great way to prepare asparagus for breakfast!
ReplyDeleteI have one bunch of asparagus left to use, and it has to be this week, and I keep forgetting I want to try the egg thing. I'll remember this time!
ReplyDeleteJoelen - I never thought about it for breakfast...good idea.
ReplyDeleteMelissa - You have to try this! It's so easy and so delicious!