Of all the recipes I share, I love the ones that aren’t actually recipes. In fact, I love the meals that come together quickly, focus less on the exact measurement and more about what you have on hand. Moreover, since these meals can be so simple, it sometimes feels silly for me to write them down. For example, this asparagus and egg dish. In this case, you fry a few asparagus stalks, crack an egg or two in the pan with a bit of cheese and you’re done. It’s the perfect, quick meal for breakfast, lunch, or even a light dinner. Print
A spring breakfast at it’s easiest, this asparagus and eggs dish comes together in less than 20 minutes and can be doubled or tripled to feed more people.
- 5 to 6 stalks asparagus
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup goat or blue cheese (optional)
- Pepper, for topping
- Prepare the asparagus by cutting off roughly 1 inch of the bottoms of the spears.
- Heat a skillet over medium heat. Then add the olive oil, followed by the asparagus and salt. Shake skillet to coat asparagus and cook until tender, about 4 to 5 minutes.
- Spread asparagus out and crack eggs over the asparagus. Sprinkle cheese over asparagus and eggs. Reduce heat to low and cover. Let cook until egg whites are firm and yolk is done to desired consistency, 8 to 12 minutes.
- Serve with freshly cracked pepper.
Tips & Tricks: Since the asparagus continues to cook with the eggs, you could slightly undercook the vegetables before adding eggs if you prefer a crisper asparagus.
Stock up: get the pantry ingredients you will need: Asparagus, Eggs
Nutrition: see the information.
- Calories: 304
- Sugar: .9
- Sodium: 1110
- Fat: 23.7
- Carbohydrates: 2.3
- Fiber: .4
- Protein: 20.2
- Cholesterol: 397
Asparagus and Eggs
Since this recipe requires few ingredients and minimal time, it’s easy to add in a few extra items or swap for things you might have on hand.
Cheese: Any cheese that melts is perfect because as it melts, parts crisp up in the olive oil. I’ve also been known to use a veg-friendly parmesan, fresh mozzarella, or a solid sharp cheddar.
Brassicas: I like thin, fresh asparagus for this recipe. However, if it’s not in season, some of the brassica vegetables like broccoli or Brussels sprouts are great substitutes.
Serving: Serve with a simple side salad or grains for lunch or with toast for breakfast. In general, there are quite a few options depending on what you’re in the mood for at the time.