Thursday, April 24, 2014

Asparagus and Eggs

Perfect Pairing:  Peeler

Growing up we had asparagus almost every night for dinner in the spring.  It grew in a patch of garden at the very back of our yard.  I had no idea how lucky I was to be eating fresh asparagus every night! 
Asparagus is a great thing to have in a garden because it grows back so quickly.  I swear we could clean out the patch and it would be ready to harvest again in a couple of days.  I have fond memories of walking out to the back of the yard on a gorgeous spring evening with the dog to pick asparagus for dinner.
This recipe for asparagus and eggs is great for a quick brunch or even a light dinner.  It is fresh, healthy, and delicious.  Roasted asparagus is tossed in lemon juice, then topped off with parmesan shavings and a fried egg.
The Perfect Pairing for this recipe is a vegetable peeler.  It is the perfect tool to use for parmesan shavings.

Asparagus and Eggs
Lindsay at Perfecting the Pairing

·         1 bunch of asparagus, ends trimmed
·         2 Tb olive oil, divided
·         Salt and pepper
·         1 lemon
·         4 eggs
·         Parmesan
Preheat your oven to 400 degrees F. 
Toss the asparagus with 1 tablespoon olive oil, season generously with salt and pepper.  Roast in the oven for 10-15 minutes, or until cooked through and browned.  Remove from the oven and toss with the juice of one lemon. 
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet.  Fry the eggs in the olive oil until just set.
To serve, divide the asparagus on 4 plates, top with shavings of parmesan and a fried egg.

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