Roasted Asparagus and Egg


Yield: 2 People


Work: 20 Minutes


Total: 40 Minutes


How to

  • 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

  • 4 Eggs

  • 3 Tbsp Oil

  • 1 tsp Salt

  • A Hard, Aged Cheese, grated or microplaned


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Airtight Container

  • Microplane or Cheese Grater

  • Roasting Rack

  • Half Sheet Tray

  • Skillet

  • Spatula


  • Airtight Container in the Fridge for 1 day.


Questions about this recipe? Ask Chef Pierson!