Sunny Side Up

Yes, I have yet another egg recipe. Normally I prefer eggs scrambled or turned into an omelette or a frittata, but I can make an exception for this fried egg and asparagus variation. I first had this as an appetizer at The Red Cat years ago, and the runny yolk didn't totally gross me out. Perhaps it's not the most overwhelming endorsement, but that's a big deal for me. I really don't like wet eggs. Ordering an omelette in a French restaurant is always a risky proposition since they are almost always raw in the center. Ew.

Anyway, here the egg yolk becomes more like a dressing for the roasted asparagus, so not so gross. Oh, and since I don't normally make fried eggs, you might notice that I don't really know how to cook them. The edges of my egg are totally overcooked while the center is very undercooked. I think my pan was too hot when I added the egg, so that's what I ended up with. And the first egg slid right off my spatula and into my silverware drawer rather than onto my plate. Be warned. Fried eggs are slippery. If you have any tips for this non fried egg making girl, let me know.



Roasted Asparagus with Fried Eggs

1/2 pound asparagus, trimmed
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 large eggs
Freshly grated Parmesan cheese, to taste
Truffle oil, optional

1. Preheat the oven to 450˚F. Lay the asparagus on a rimmed sheet pan large enough to hold it in one layer. Add the olive oil, salt, and pepper and toss to coat. Redistribute the asparagus so that it is in one layer. Roast for 10-15 minutes then remove from oven to cool slightly. Transfer the spears to two salad plates.

2. Heat the vegetable oil in a medium nonstick skillet over medium heat. When hot, carefully add the eggs to the pan and fry for 2 minutes undisturbed. Turn the heat to low, cover pan and cook an additional 1-2 minutes until the egg whites are cooked through.

3. Carefully slide one fried egg on top of the asparagus on each plate. Sprinkle with the cheese and season to taste with salt and pepper. Drizzle with truffle oil if using. Serves 2.