Asparagus & Eggs
Servings 2, Total Time 30 minutes
I absolutely adore this vibrant and delicious asparagus and egg dish, perfect for savoring during a leisurely Sunday brunch or any day that calls for a comforting yet nutrient-packed meal. The combination of tender, bright green asparagus and creamy, fluffy eggs creates a hearty delight that truly kick-starts my day. After a satisfying workout at the gym, there’s nothing better than coming home and whipping up this scrumptious omelet to satisfy my post-exercise hunger. I love the fact that I can prepare this dish in a large pan to serve more people by just adjusting the recipe accordingly.
Ingredients:
10 spears of asparagus, trimmed and cut into 2-inch pieces
2 tsp butter
2 tsp olive oil
4 large, organic eggs
1 tsp sea salt
½ tsp ground black pepper
½ tsp red pepper flakes
Steps:
Preheat the oven to 400°F. Meanwhile, place two 8-inch oven-proof skillets in the oven to warm up
In a small pot, bring water to a vigorous boil and add ½ teaspoon of salt. Gently drop in the chopped asparagus and allow it to cook for just a couple of minutes. Drain the asparagus and plunge it into an ice bath—a large bowl filled with ice and cold water. This crucial step halts the cooking process, helping the asparagus retain its vibrant color and crunch. Once cool, drain the asparagus again and pad it dry with a paper towel, ensuring it's dry and ready to absorb the flavors.
In a mixing bowl, toss the asparagus with the olive oil, ensuring each piece is well-coated, then divide them evenly among the preheated baking dishes. Create a cozy little nest in the center of each dish for the eggs. Top the asparagus with butter and sprinkle with a pinch of salt and freshly cracked black pepper to heighten the flavors.
Crack two large eggs gently into the center of each baking dish, letting them nestle among the asparagus. Place the skillets in the oven and bake for about 15 minutes, or until the egg whites are set and the yolks remain deliciously runny—just the way I like them.
Remove the eggs from the oven. Elevate the dish by adding a drizzle of olive oil and crumbled feta cheese, finishing with a sprinkle of red pepper flakes for an extra kick. This dish can be enjoyed straight from the skillet with a spoon and some crunchy bread.
Make Ahead
You can prepare the asparagus ahead of time then marinate them in the olive oil, salt, and black pepper and, refrigerate until ready to use.