Roasted Asparagus and Egg
Yield: 2 People
Work: 20 Minutes
Total: 40 Minutes
Preheat Oven to 425F°
Gather Ingredients and Tools, then prep Ingredients as indicated.
Place Asparagus in a Bowl and drizzle 1 Tbsp Oil and ½ tsp Salt over the Asparagus and mix, then place on Roasting Rack and bake until golden brown.
Heat a Skillet to medium heat, add 2 Tbsp Oil, then crack Eggs and cook until desired doneness.
On a plate, layer Asparagus, Egg and then Cheese.
Roast Garlic Scapes alongside Asparagus (they cook similarly and are a delicious late spring/early summer delicacy!)
Try different types of Cheeses.
Try drizzling Oil, Vinegar, or Lemon Juice and zest to add flavor.
Add a little Mayonnaise over the top.
Add some Arugula or Mixed Greens to make a salad.
12 Spears Asparagus, flat ends trimmed
3 Tbsp Oil
1 tsp Salt
A Hard, Aged Cheese, grated or microplaned
Microplane or Cheese Grater
Half Sheet Tray
Airtight Container in the Fridge for 1 day.
Questions about this recipe? Ask Chef Pierson!