Roasted Asparagus with an Over-Easy Egg (or Two)

January 18, 2011

I don’t like to ever think of anything I make as “dietetic” because that word really takes the oomph out of a meal. I’d prefer to to call some meals “choices more appropriate than others after the holidays.” One such lunch I really enjoy is to roast a bunch of asparagus and dip them into some rich and runny egg yolks.

But, you say, making over easy eggs is hard! I thought it was too until Alton Brown taught me the simple but extremely underpublicized over-easy egg secret. Get your pan hot, put a little butter in and let it foam, crack your eggs in, and immediately place a lid over the pan. The eggs will steam their way into being over easy without any flipping involved! Check them every minute or so. They’re done after 2-4 minutes. Slide them onto a plate and sprinkle on some salt and pepper and you’re good to go.

I have a remarkable tolerance for eating huge amounts of produce, so if the prospect of eating an entire bunch of asparagus makes you gasp, please feel free to use a half a bunch, or whatever you’d like.

Other uses for eggs: Eggs Baked In Tomato Sauce


Serves 1


1 bunch asparagus


Salt & pepper

Small pat of butter (I use about a teaspoon) or cooking spray

1-2 eggs


Preheat oven to 425. Trim bottoms off asparagus and arrange asparagus onto a cookie sheet lines with aluminum foil. Pour some EVOO onto your hands, then rub your hands over the asparagus. Sprinkle with salt and pepper. Roast for 12-15 minutes if they are thin, 18-20 minutes if they are thick. You just want to cook them until they are a little bit brown in a few places.

When your asparagus are done, heat a pan on medium heat. Once hot, add your butter or cooking spray. Add the eggs and cover immediately with a lid. Turn heat up to medium high. They should be done within 2-4 minutes. Just keep checking on them periodically. I like them when they are a little bit white on top (about 3 1/2 minutes).


One Response to “Roasted Asparagus with an Over-Easy Egg (or Two)”

  1. Patti Howe Says:

    Eggs and asparagus, perfect together!!! Thank’s for the recipe EB. Love, Mom

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