SKILLET-BAKED EGGS AND ASPARAGUS
Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.
Provided by Melissa Clark
Categories dinner, easy, weekday, appetizer, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
- Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
- Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
- Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED ASPARAGUS WITH PARMESAN
Asparagus is a yummy vegetable you can use for a side dish or appetizer.
Provided by Diane
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
- Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
- Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.
Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g
FRIED EGGS AND ASPARAGUS WITH PARMESAN
Categories Cheese Egg Brunch Bake Quick & Easy Lunch Casserole/Gratin Parmesan Asparagus Spring Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 (main course) servings
Number Of Ingredients 4
Steps:
- Set oven rack in upper third of oven, then preheat oven to 425°F.
- Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
- Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
- Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
- Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
- Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.
ASPARAGUS WITH EGGS AND PARMESAN CHEESE
This is one of my favorite suppers for eating alone. The combination of flavors is just unbeatable! [Solo Suppers - Joyce Goldstein]
Provided by dividend
Categories Cheese
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees.
- Snap off the tough ends from the asparagus, and peel the lower half if the stalks are thick.
- Bring a large saucepan of water to a boil, and cook the asparagus until just tender, 5 - 8 minutes. Drain, refresh in cold water to set the color, and drain again. Pat dry with paper towels.
- Grease a small gratin dish with about half the butter. Arrange the asparagus spears, tips facing the same direction, in the prepared dish. Drape the prosciutto over the top, tucking the ends under.
- Break the eggs over the asparagus, sprinkle with the Parmesan cheese, and grind on some pepper.
- Cut the remaining butter into bits and dot the eggs and asparagus evenly.
- Bake until the whites are set and the yokes are still runny, 8 - 10 minutes.
- Eat piping hot.
Nutrition Facts : Calories 342.2, Fat 24.8, SaturatedFat 12.3, Cholesterol 462.3, Sodium 326.5, Carbohydrate 10.6, Fiber 4.6, Sugar 3.8, Protein 22
ASPARAGUS AND PARMESAN-EGG CRUMB TOPPING
Steps:
- Pulse the bread in the bowl of a food processor until it becomes fine crumbs. Spray a nonstick skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden brown and toasted, about 5 to 6 minutes. Remove from heat and cool completely.
- Grate egg in the medium-sized holes of a box grater or on a medium microplane grater (used for grating chocolate or cheese). Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine.
- Steam the asparagus until firm, but tender, about 3 to 4 minutes.
- Arrange asparagus on a serving platter and top with Parmesan-Egg Crumb Topping.
Nutrition Facts : Calories 70.5 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 36 milligrams, Sodium 177 milligrams, Carbohydrate 9 grams, Fiber 3.5 grams, Protein 6 grams
ROASTED ASPARAGUS WITH SCRAMBLED EGGS
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
- While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.
ASPARAGUS AND PARMESAN SCRAMBLED EGGS
Provided by Derek Flynn
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Break eggs into a bowl and beat. Pour the eggs into a skillet and add the leftover chopped asparagus. Sprinkle with the Parmesan cheese. Cook the eggs until they are soft and fluffy.
ASPARAGUS WITH PARMESAN CHEESE
Steps:
- Preheat oven broiler.
- With a vegetable peeler, scrape the asparagus to within one inch of the top. Cut off and discard the bottom part of the spears to make them of uniform length.
- Place the stalks in a skillet, add cold water to cover, and salt. Bring to a boil and simmer about 2 to 3 minutes until tender yet firm.
- Drain the asparagus and arrange in a round or oval heatproof dish. Arrange neatly in one layer with the tip ends slightly staggered.
- Brush with the olive oil and sprinkle with the Parmesan cheese and freshly ground pepper.
- Place under the broiler for about 2 or 3 minutes until the cheese is golden brown.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 195 milligrams, Sugar 1 gram
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