Eggs and Roasted Asparagus with Parmigiano-Reggiano

August 19th, 2010 by Erin Gennow
Eggs and Asparagus, with Toast and Bacon

Eggs and Asparagus, with Toast and Bacon

This is an egg dish that I make for dinner quite often.  It’s easy and relatively fast.  Also, I tend to always have these ingredients on hand.  For the eggs I like to fry, or baste them and leave the yolks still runny.  You could also poach the eggs if you like.  The soft yolks allow you to dip the asparagus into the yolk, adding a rich decadence to the meal.  If it’s not asparagus season you can substitute the asparagus for sautéed spinach, but I usually use frozen asparagus in place of fresh when necessary.  Frozen asparagus will never have the same firmness and crisp crunch as fresh, but the roasting still provides a great flavor.

Cook Time: 20 minutes

Ingredients

1-2 eggs per person

A single handful of asparagus for every 2 people

Parmigiano-Reggiano cheese, freshly grated

2 tablespoons extra virgin olive oil

Coarse sea or kosher salt and pepper to taste

2-3 tablespoons of water, reserved in a small glass

Equipment

Skillet with a lid

Process

Preheat the oven to 425 degrees Fahrenheit.

Trim the woody base off the asparagus.  Place the asparagus on a rimmed baking sheet and drizzle with olive oil.  Sprinkle with coarse sea salt.  Coat the asparagus in the olive oil and salt.

Roast the asparagus in the oven for 20 minutes, flipping over halfway through cooking.

When the asparagus has 8-10 minutes left heat a skillet, large enough to hold your eggs, over medium-low heat.  If you are cooking a lot of eggs you may want to cook them in batches.  Crack the eggs into a bowl without breaking the yolks.  Coat the pan in olive oil, then carefully add the eggs to the skillet keeping the yolks intact.  Gently encourage the yolks to space out evenly.  Pour a tablespoon or two of water into the pan and then cover the pan with a lid to create steam.  Cook the eggs on medium to low heat for a couple minutes, checking after 2-3 minutes.  Watch them closely to ensure you do not overcook the yolks.

When the eggs are done plate 1-2 eggs per plate.  Add a small bunch of roasted asparagus spears to each plate.  Grate Parmigiano-Reggiano cheese over the eggs and asparagus.  Sprinkle with coarse sea salt and pepper to taste.  Serve immediately.

If you wish serve with toast and any other breakfast accompaniments.

Eggs and Asparagus, with Toast and Bacon 2

Eggs and Asparagus, with Toast and Bacon 2

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3 Responses to “Eggs and Roasted Asparagus with Parmigiano-Reggiano”

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