An easy but semi-gourmet (or as close as I get!) recipe using the $1.99/lb asparagus this week at Safeway. It's from this book, which isn't quite as nice as the other Williams-Sonoma cookbooks, but still has fantastic pictures and tasty recipes.
Pick up your asparagus soon! It may only be on sale through Tues Jan 26. Oh, and if you're at Safeway, be sure to pick up some 99¢ cake and other sale items!
Roasted Asparagus with Fried Eggs and Parmesan
Makes 4 servings
Asparagus spears, 1.5 pounds
Extra-virgin olive oil, 2 tablespoons
Unsalted butter, 2 tablespoons
Large eggs, 4
Parmesan cheese, small chunk
Salt & pepper
Preheat the oven to 425F.
Break off the tough end of each asparagus spear about 1 inch from the base. Place the spears on a baking sheet, drizzle with the oil, and toss well to coat. Sprinkle lightly with salt and pepper. Roast until the spears are just tender when pierced with a small knife, 10-12 minutes.
While the asparagus is roasting, melt 1 tablespoon of the butter in a large nonstick frying pan over medium-low heat. Break 2 of the eggs into the pan, spacing them a couple of inches apart so they do not touch. Cover the pan and cook the eggs for 2 minutes. Uncover and cook until the whites are opaque and the yolks are still runny, 2-3 minutes.
Divide the asparagus among 4 warmed plates. Using a slotted spatula, carefully lift each egg and place it next to but slightly overlapping a serving of asparagus. Sprinkle the eggs lightly with salt and pepper. Immediately grate some of the Parmesan cheese over the dish. Repeat with the remaining 2 eggs and serve right away.
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