Roasted Asparagus + Fried Eggs
Asparagus season is in full swing and I have had this dish on my mind for what seems months now. I finally had the time to make it happen along with getting you guys the recipe and photos.
I would like to take a quick second to apologize for my lack of post lately. With a new baby just five weeks ago and taking over the kitchen at Blood & Sand my free time disappeared and
I have been far too busy for my liking. Things are finally leveling off and I am determined to start bringing you more recipes for you to add to your own repertoire.
Ingredients (Serves 4 people)
· 1 bundle asparagus(medium in size)
· 4 eggs
· 1 lemon(small to medium)
· 2 ounce grape seed oil
· 4 ounce butter
· 18-20 raw almonds
· Sea Salt
Cut ¼ of the bottom of the asparagus off (This bottom part is often woodsy and hard to eat.)
Cut almonds in half, Cut lemon into quarters and de-seed
Pre-heat large sauté pan to medium high heat and add whole asparagus along with your two ounces of grape seed oil and salt to season. Toss frequently and cook for 4-5 minutes. When the asparagus is nearly done add almonds and remove from heat. Continue to toss frequently to toast the almonds. Finish with the juice from 1 lemon and set aside while you cook your eggs.
Pre heat a large nonstick skillet to medium low and add the 6 ounces of butter and quickly crack the eggs into pan and cook until the white is set. If you need you can spoon some of the butter onto the top of the white to help set that last bit by the egg yolk. Also, if you only have a small non-stick skillet like I do you can cook the eggs one at a time and reserve on a plate to use once you have finished the last egg. Season with a bit of salt.
Plate 7-8 asparagus per plate and equally divide the almonds amongst the plates. Top with the fried egg and serve immediately.
You could easily add shaved parmesan and/or cracked black pepper to this dish to add additional layers of flavor. As well, this would make a great side dish to a grilled steak or chicken breast.