Thursday, May 16, 2013

Fried Eggs and Asparagus

I have been swooning over asparagus this spring, and gearing up to teach Henry 101 ways to prepare it, but he requested homemade pizza-making lessons, which means this is my final word on asparagus, for now. Given that, I thought I'd better teach Henry how to make Fried Eggs and Asparagus.

Henry already knows how to fry an egg, so this was really a lesson in roasting asparagus, my favorite technique for cooking my favorite vegetable. Roasting intensifies its flavor, and I love how the tips get browned, frizzled, and crispy.

Whenever I make this you would seriously think I've prepared an elaborate three-course feast, the way my family carries on. It's pretty satisfying to toss asparagus stalks in the oven, fry up some eggs, pile it all together, and find yourself greeted at the table like some kind of culinary genius.

Fried Eggs and Asparagus
Serves 4

2 lb asparagus, washed, patted dry, hard ends snapped off
4 tablespoons olive oil, divided
8 eggs
Optional grated cheese (parmesan is good)

Preheat oven to 375

Cover two baking sheets with parchment paper

Put asparagus in a mixing bowl and add 2 tablespoons of the olive oil and 2-3 generous pinches of salt. Use your hands to coat every spear with oil and salt. Spread asparagus in a single layer on cookie sheets and roast undisturbed for about 20 minutes. If you're not sure if it's done, eat some to check. Just try not to eat it all.

Warm remaining 2 tablespoons of olive oil in two frying pans over medium heat and crack 4 eggs into each. Cover and cook until whites are set but yolks are still a little soft.

To serve:  Divide asparagus onto four plates, top each with two eggs, season generously with pepper and salt, and add optional cheese. Don't delay, serve immediately.