This time of year always feels a bit like waking up from a long nap. Coming out of winter, my family still has slow weekend mornings often filled with lots of coffee on the patio and a solid mid-morning brunch. Even though I have more time to make breakfast, I'm still in the mood for quick meals that can easily serve all three (or more!)
A couple notes about this asparagus egg skillet. I love shaved asparagus because once you get the feel for how to shave it, the asparagus requires hardly any precooking. I typically make pesto ahead of time because I like to keep a batch around for pizza and pasta. I know basil isn't quite in season yet which means it can be a bit pricey. My favorite hack for this: spinach pesto. Requires a lot less pesto but you still get the wonderful basil flavor!
Pesto: As mentioned above, you can play around with the pesto. I used a pretty traditional pesto but you could make one with kale or spinach, try your hand at using almonds or walnuts, or leave the cheese out for a dairy free recipe.
Gluten-Free: Ditch the bread crumbs and top with crispy quinoa.
Non-shaved asparagus: If you're unsure of shaving asparagus, cut the asparagus into 1/4" thick slices (on the bias creates a beautiful look but is not necessary). Saute the asparagus for a couple minutes before adding the egg to the pan.
That looks delicious!
oh my. what a wonderful recipe, I've never seen anything like it but it's such a simple set of pure ingredients creatively assembled, all of your recipes are so creative, thank you!
I LOVE this recipe! I have made it so many times and it's really become my summer time go to recipe for something quick in the evening. I love to trim mine out with some red chili flakes and a bit of panko crumbs and I LOVE to let the asparagus get just a little crunchy. SO SO good!