Pan-fried asparagus with crispy fried eggs

Votes: 18

How to Make - Pan-Fried Asparagus with Crispy Scrambled Eggs

Time: 25 min.
Complexity: easily
Servings: 4

Fresh asparagus is pan-fried and served with a fried egg, crispy and golden on the edges. The highlight of this simple, yet delicious and healthy dish is gremolata, an Italian condiment made with fresh parsley, lemon zest, grated Parmesan, and panko breadcrumbs, which provides a lighter, crispier texture. Sprinkle gremolata over your asparagus and eggs for a whole bouquet of flavors with savory and refreshing notes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Asparagus

4 large eggs
4 tbsp extra-virgin olive oil + extra for drizzling
450 g thin asparagus, trimmed
0.5 tsp coarse salt

Gremolata with breadcrumbs

2 tablespoons extra-virgin olive oil
0.5 tbsp. panko breadcrumbs
1 tsp lemon zest (1 lemon)
1/4 tsp red pepper flakes
1/8 teaspoon coarse salt
0.5 cups Italian parsley leaves, chopped
2 tbsp. l. grated parmesan

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Cooking the dish according to the recipe:

Gremolata:

Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and cook, stirring frequently with a wooden spoon, until golden brown. Transfer to a small bowl and, while the breadcrumbs are still warm, add the lemon zest, red pepper flakes, and salt. Stir and let cool to room temperature. Add the parsley and cheese.
Asparagus:

Wipe the skillet dry with a clean kitchen towel. Place over medium heat and add 2 tablespoons of olive oil. Add the asparagus and 1/4 teaspoon of salt. Cook, stirring frequently and turning with tongs, until the asparagus is bright green, cooked through, and lightly browned, 4 to 5 minutes.

Divide the asparagus among four plates. Add the remaining 2 tablespoons of olive oil to the same pan and place over medium heat. Carefully crack 2 eggs into the pan, season with salt, reduce the heat slightly, and cook until the edges are golden and crispy and the whites are just set, 2-3 minutes. The yolks should still be runny. Fry 2 more eggs in the same manner.
Using a spatula, arrange the eggs among the asparagus on each plate. Sprinkle each dish with gremolata and drizzle with olive oil, if desired.

Categories:

recipe / Pan / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / Italian cuisine / Giada De Laurentiis

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