Fried Egg over Roasted Asparagus Recipe Video
Ingredients
| Asparagus | 1 Bunch (100 gm) (Large Sized) | |
| Parmesan reggiano | 1⁄4 Cup (4 tbs), grated | |
| Eggs | 4 Large (Room Temperature) | |
| Extra virgin olive oil | 1⁄4 Cup (4 tbs) | |
| Salt | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Pepper | To Taste | |
| Extra virgin olive oil | 1 Teaspoon | |
| Extra virgin olive oil | 1 Teaspoon | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Prosciutto | 4 |
Nutrition Facts
Serving size: Complete recipe
Calories 1147 Calories from Fat 901
% Daily Value*
Total Fat 99 g151.7%
Saturated Fat 18.7 g93.3%
Trans Fat 0 g
Cholesterol 899.5 mg299.8%
Sodium 2401.2 mg100.1%
Total Carbohydrates 7 g2.3%
Dietary Fiber 2.2 g8.7%
Sugars 3.8 g
Protein 51 g101.9%
Vitamin A 37.8% Vitamin C 9.3%
Calcium 60.4% Iron 34.1%
*Based on a 2000 Calorie diet
Directions
When asparagus is ready, heat a small non-stick skillet over high heat. Add olive oil and crack an egg into the pan. The egg white will puff and sputter as it hits the hot oil so be careful as you add the eggs to the pan. Remove from the heat and spoon the hot oil over the top to set the egg. Season with salt and pepper. Arrange a few asparagus spears on warm plate. Top with a fried egg. Feel free to drizzle with more olive oil and grated parmesan cheese. Garnish with the prosciutto crisps if using. Serve either as a first course or serve two eggs per person with a green salad and loaf of crusty bread as light spring meal.
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc, which you can find at www.cakebread.com
*Proscuitto crisps are made by drying out thinly sliced prosciutto on a parchment lined sheet pan in a 225°F for 30-40 minutes until dry.
Editors Review
Have your breakfast in style! If you have some fresh produce the cook this up with your egg and serve it for your friends or family! See the video for more!Chef
