Olive Oil–Fried Egg with Roasted Asparagus and Parmesan
The affinity between asparagus and eggs is apparent to anyone who has ever enjoyed an asparagus omelet. But here’s another variation on that theme. Brian roasts the asparagus to concentrate their flavor, then tops them with fried farm eggs basted with sizzling olive oil. The edges of the egg white become lacy and crisp while the yolk remains runny. A sprinkling of Parmesan helps make the dish more wine compatible. Serve as a first course for a spring dinner party, or in larger portions for a weeknight supper. It’s best to fry only one egg at a time, but each one takes less than 30 seconds.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Snap off the woody ends of the asparagus. Arrange the spears on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Toss with your hands to coat the asparagus evenly with oil and seasonings, then rearrange in a single layer with tips pointing in the same direction. Roast in the middle of the oven until tender, about 15 minutes.
Step 2
Heat 1 tablespoon olive oil in a small skillet over high heat. Add the onions and a pinch of salt. Cook, stirring to prevent browning, until wilted, about 2 minutes. Set aside.
Step 3
About 1 minute before the asparagus is done, heat the remaining 3 tablespoons olive oil in a small nonstick skillet over high heat. When the oil is hot, crack an egg into a small bowl, then slide the egg into the hot oil. The egg white will immediately puff and sputter, so be careful. After about 30 seconds, remove the pan from the heat and spoon the hot oil over the egg to firm the white and film the yolk. Season with salt and pepper.
Step 4
Divide the hot asparagus among 4 warm plates. Top one of the portions with the fried egg, lifting it out of the oil with a slotted spatula. Return the skillet to high heat and repeat with the remaining eggs; you should not need additional oil.
Step 5
Garnish each portion with some of the sautéed onions and Parmesan, dividing them evenly. Serve immediately.
Step 6
Enjoy with Cakebread Cellars Sauvignon Blanc or another young and brisk white wine.
