This is one of my favorite version for a light and quick meal when the asparagus season delights us with these super healthy vegetables.
Eggs and Asparagus
Preparation Time: 15 min
300/350g asparagus, thin and tender
2 tbsp Parmigiano Reggiano, to taste
4 tbsp of EVO oil or butter
Trim the fibrous ends of the asparagus off (where the color becomes a paler shade of green). Hold each asparagus in your hands, and starting to the end find the break point. Then firmly bend and brake them. Throw out the end parts.
If the asparagus are thin and tender you don’t need to boil or steam them.
Place a large skillet on medium heat, add 4-5 EVO oil spoons. Add the asparagus and turn them until totally coated with oil. Let roast for a few minutes shaking the skillet. Season with salt and pepper. Add a bit of water, reduce heat, cover with a lid and let cook for about 5 minutes.
Crash the eggs on the top of the asparagus. season with salt, cover with a lid and let cook until the eggs reached the desired consistency.
Transfer the asparagus and egg into a serving plate, top with Parmigiano Reggiano and serve them.
TIPS: If you like a crispier consistency, remove the asparagus from the skillet just before adding the eggs and keep aside.
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