Roasted Asparagus And A Fried Egg
- 1 bunch asparagus spears, preferably from the farmer's market (or from New Joy-zee)
- 1 tablespoon good quality extra virgin olive oil
- freshly ground salt
- 1 tablespoon unsalted butter
- 2 eggs, preferably local (with ultra-orange yolks)
- ground salt and pepper, to taste
- piece of crusty bread (torn off, a la francaise)
- Heat oven to 400 degrees. remove the ends of the asparagus spears where they naturally snap off. place in a baking pan and drizzle with the olive oil and ground salt
- Roll the spears in the oil and salt until coated. place the pan in the oven and roast about 10 minutes, turning them halfway
- Meanwhile, heat the butter in a large skillet. Carefully break the eggs into the pan and let cook for a few minutes. When the whites are hardened, flip the eggs for a minute to cook them, but not harden the yolk (you want them to be a little runny)
- Remove the asparagus from oven and divide between two plates. Place one fried egg on each portion and season with ground salt and pepper. Serve with a piece of bread.
us market, extra virgin olive oil, freshly ground salt, unsalted butter, eggs, ground salt, crusty bread
Taken from food52.com/recipes/11852-roasted-asparagus-and-a-fried-egg (may not work)