This simple yet elegant dish of Asparagus and Eggs brings together the earthy, tender bite of asparagus with soft, buttery eggs. Whether you serve it poached, scrambled, or fried, this combination makes a wholesome breakfast or light lunch that celebrates seasonal flavors.
Origin Asparagus and Eggs
The pairing of asparagus and eggs has deep roots in European cuisine, especially in French and Italian cooking. Asparagus is a springtime favorite and has long been featured in traditional dishes alongside eggs for brunch or antipasti. The harmony of rich yolk and crisp-tender asparagus is timeless.
What I Love About This Recipe
Asparagus and eggs are such a naturally delicious combo—fresh, healthy, and satisfying. I love the simplicity of it: just a few ingredients can create something so flavorful. The eggs can be prepared to your liking, and when the yolk spills over the asparagus, it becomes its own sauce. It’s great for a quick meal that feels elegant and balanced without being heavy
Also Read : Lamb Souvlaki
Asparagus and Eggs
Course: Random4
servings5
minutes10
minutes120
kcalIngredients
1 bunch fresh asparagus, trimmed
2–4 eggs (depending on servings)
1 tbsp olive oil or butter
Salt and freshly ground black pepper, to taste
Optional: grated Parmesan, chili flakes, or lemon zest
Directions
- Bring a pot of salted water to a boil. Add asparagus and cook for 2–3 minutes until just tender, then transfer to an ice bath or rinse with cold water to stop cooking.
- In a skillet, heat olive oil or butter over medium heat.
- Crack the eggs into the pan and cook until the whites are set but yolks are still runny (or cook to your preferred doneness).
- Arrange asparagus on a plate and top with the eggs.
- Season with salt, pepper, and any optional toppings like cheese or lemon zest.
- Serve immediately with crusty bread or on its own.
Notes
- You can also roast or sauté the asparagus instead of boiling.
- Poached eggs work beautifully here if you prefer them over fried.
