Roasted Asparagus And Eggs Recipes

ROASTED ASPARAGUS AND EGGS

Steps:

• Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
• In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
• Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
• Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

ROASTED ASPARAGUS WITH SCRAMBLED EGGS

Steps:

• Preheat the oven to 400 degrees.
• 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 cheese 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, salt, and pepper to taste.
• Melt 2 tablespoons 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 2 more tablespoons of butter, and stir until it melts.
• Check for salt and pepper and serve with the roasted asparagus.

ROASTED ASPARAGUS WITH POACHED EGG AND PARMIGIANO-REGGIANO

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil.
• Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with about 1 tablespoon olive oil and some salt.
• Place the asparagus in the oven and roast for 15 minutes.
• Reduce the heat on the water until the bubbles in the water have subsided.
• Gently crack and drop the eggs into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid.
• Using a slotted spoon, carefully remove the eggs from the saucepan and blot the bottom of the spoon on a paper towel before plating the egg.
• Remove the asparagus from the oven.
• Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg. Sprinkle with the grated Parmigiano and a couple flakes crushed red pepper. Sprinkle with a few drops olive oil.

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG

Steps:

• For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
• For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
• Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

ROASTED ASPARAGUS WITH EGG GARNISH

Steps:

• Preheat the oven to 450 degrees F.
• Put the egg in a small saucepan with enough cold water to cover. Bring to a boil. Cover the pot, and remove from the heat; set aside for 10 minutes. Drain; roll the egg between your palm and the counter to crack the shell, and then peel under cool running water.
• Trim the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 8 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter. Rub the egg through a medium-mesh strainer and sprinkle it over the asparagus.
• Grind a generous amount of black pepper over the top. Serve warm or room temperature.

ROASTED ASPARAGUS WITH SCRAMBLED EGGS

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.

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

ROASTED ASPARAGUS WITH HARD-COOKED EGGS AND SESAME SALT

Steps:

• Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
• Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.
• Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
• Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
• To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.

ROASTED ASPARAGUS WITH SCRAMBLED EGGS - BAREFOOT CONTESSA / INA

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and place the asparagus on a baking sheet, drizzle with olive oil, tossing 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 cheese 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.
• 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.

POACHED EGGS WITH ROASTED ASPARAGUS, PROSCIUTTO, AND CHIVE OIL

Steps:

• Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using.
• Fill 2 large bowls with ice water and ice; set aside. Pour enough water into each of 2 large skillets to reach depth of 1 inch. Bring water to slow simmer over medium heat. Add 3 tablespoons vinegar to each skillet. Carefully crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet. Cook until whites are just set, about 3 minutes. Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. DO AHEAD Can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.
• Preheat broiler. Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tablespoons olive oil; turn asparagus to coat. Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates and drape prosciutto slices over.
• Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto. Drizzle chive oil over and around each serving. Pass remaining chive oil separately.