Asparagus & Eggs

This dish is exactly what it looks like, takes no time at all to make, and has all the lovely appeal of classic French cuisine. It’s a perfect side dish or can be made into a small meal in itself, especially if you add some prosciutto and fresh bread. I typically make this in April at the peak of asparagus season and/or as an appetizer for a romantic home meal, because asparagus is an aphrodisiac.

When buying asparagus, look for straight, firm, bright green spears and cook them as soon as possible. The best way to store them is either upright in a jar with the stems submerged in an inch of water, or with a damp paper towel around the ends in a large plastic or ziploc bag. Something else to note about asparagus, is that it comes in three different colors: green, white and purple, which have slightly different nutrient properties but are cooked the same way.

Serves: 2
Ingredients: 2 large handfuls of asparagus, 2 tbsp olive oil, 1 tsp butter, 2 eggs, 1 lemon wedge, coarse salt and pepper

  1. Clean the asparagus and cut off the bottom 1-2 inches of the stem, which can be hard and chewy when cooked.
  2. Heat a large skillet with 2 tbsp olive oil over medium-high heat and add the asparagus. Season with salt and pepper and cook for 5-8 minutes, or until the asparagus is tender but crisp. Be sure to toss every minute so all the sides are cooked evenly. Turn off the heat, squeeze a lemon wedge over the asparagus and cover to keep warm while you fry the eggs. 
  3. Coat a frying pan with 1 tsp butter and place over high heat. Gently crack the eggs so the yolks are not broken and they are spaced out so the eggs don’t touch. Once the whites have set, lower the heat as low as it will go and cover. Cook yolk to desired runniness. 
  4. To plate, place spears evenly and facing the same direction, add the egg on top and season with salt and pepper.