Egg-Topped Garlic Asparagus

Name: Egg-Topped Garlic Asparagus


Active Time: 15 mins
Total Time: 20 mins
Yield: Serves 2


Ingredients:

• 1-2 tablespoons good quality olive oil
• 20 thin asparagus spears, bottoms trimmed
• 1 clove minced garlic
• 2 large eggs
• Coarse salt
• Coarse black pepper
• 2 tablespoons shaved Parmesan
• 2 tablespoons bread crumbs, toasted*

Special Equipment:

• skillet, cooking pan

Directions:

• Place the olive oil in a large skillet and heat on medium. Add the asparagus and sauté for 3-4 minutes. Add the minced garlic and continue to cook for a minute or two. Divide the asparagus between two plates and keep warm.
• With the heat on medium, place the two eggs in the same pan and cook until the white is no longer opaque and the yolk is set. While cooking, sprinkle with the salt and pepper.
• Place an egg on top of each pile of asparagus and sprinkle with the shaved Parmesan and breadcrumbs.

* Place the breadcrumbs in a nonstick skillet over low to medium heat and stir for a minute or two till golden brown.


credits to opb.org


Cook's Notes:

• Simple and delicious, in this recipe the tender egg contrasts perfectly with the crunch of the asparagus. If you are so inclined, lay a paper-thin slice of prosciutto or country ham over the asparagus before placing the egg on top. (For a gluten-free version, leave out the breadcrumbs.)