by paisley
1 st october
The traditional pairing of eggs and asparagus results in a tasty and nourishing lunch.
With the rich flavor of fresh asparagus and the creamy texture of eggs, this recipe brings together simplicity and elegance on one platter.
– 1 bunch fresh asparagus, trimmed – 4 large egg – 1 tablespoon olive oil (or butter) – Salt and pepper to taste – Grated Parmesan cheese (optional) – Red pepper flakes (optional) – Fresh herbs like parsley or chives (optional)
Snap off the woody ends of the asparagus and wash. If the stalks are thick, you can also peel the lower portion of them.
The asparagus should be blanched for two to three minutes, or until they turn bright green and become tender but still crisp, in a pot of boiling water with a small teaspoon of salt added.
To end the cooking process, drain the asparagus and place it in an ice bath (cold water with ice in it).
This process aids in maintaining the vivid green hue. The asparagus should be drained and patted dry after a minute or two.
Heat butter or olive oil in a pan over medium heat. If you want fried eggs, crack the eggs into the pan, being careful to preserve the yolks.
Cook the eggs to your desired consistency: scrambled, over-easy, or sunny-side up.
Once the eggs are cooked, quickly reheat the blanched asparagus in the same skillet for one to two minutes, allowing the oil or butter to impart some flavor.
Place the asparagus onto a platter and pour the fried eggs over it.