This simple yet elegant dish combines tender asparagus with perfectly cooked eggs, creating a nutritious and flavorful meal. Whether served for breakfast, brunch, or a light dinner, it’s a satisfying option that’s quick to prepare.
Origin of Asparagus and Eggs
This dish has roots in European cuisine, particularly in French and Italian cooking, where asparagus is often paired with eggs in omelets, frittatas, or simply topped with a poached egg. The combination highlights the freshness of seasonal asparagus while adding richness from the eggs.
What I Love About This Recipe
I love how quick and effortless this dish is to prepare. The combination of crisp-tender asparagus and creamy eggs creates a perfect balance of flavors and textures. It’s healthy, delicious, and versatile—great on its own or served with toast.
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Asparagus and Eggs
4
servings5
minutes10
minutes294
kcalIngredients
1 bunch fresh asparagus, trimmed
2 tbsp olive oil or butter
2 large eggs
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
1 tbsp grated Parmesan (optional)
1 tsp lemon juice (optional)
Directions
- Heat 1 tbsp olive oil in a pan over medium heat.
- Add asparagus spears and sauté for 3-5 minutes until tender but still crisp.
- Season with salt, pepper, and red pepper flakes.
- In the same pan, push the asparagus to one side and add another tbsp of olive oil or butter.
- Crack the eggs into the pan and cook until the whites are set but the yolks are still runny (about 2-3 minutes).
- Transfer the asparagus to a plate and top with the fried eggs.
- Sprinkle with grated Parmesan and lemon juice if using.
Notes
- Serving Suggestion: Enjoy with crusty bread or toast for a more filling meal.
- Cooking Variation: Try poached, soft-boiled, or scrambled eggs for a different texture.