spring brunch: egg over asparagus

I saw several variations of this recipe last Spring – it is the perfect brunch with in-season asparagus, or paired with a green salade for a light lunch or dinner:

Season and roast several asparagus spears in a 450F oven for about 10 minutes.

When the asparagus are almost done cooking, prepare an egg over easy: crack one egg into a frying pan with a little butter or oil that has heated over medium heat. When the outer white has set, and the inner white starts to set, but is still slightly transparent, gently flip the egg in the pan and cook for another 30 seconds for a very runny yolk, or to your liking.

Flip the egg over in the frying pan one more time, then gently slide it onto the asparagus that have been fanned onto a warm plate.

Season with salt and pepper and enjoy immediately.

Bon appétit!

Wine pairing: Sauvignon blanc would be a perfect pairing. Sparkling wine such as Prosecco would also be lovely, with or without fresh-squeezed orange juice! Cheers!

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This entry was posted on March 24th, 2009 and is filed under Brunch, Eggs, Vegetables, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or Trackback from your own site.