Skillet-cooked asparagus with eggs
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: gluten-free low-carb soy-free sugar-free vegetarian asparagus egg cheese spring
Ingredients (serves 2)
- 1 pound / 450 grams asparagus
- 1 tablespoon / 15 grams unsalted butter
- Fine sea salt and freshly ground black pepper, to taste
- 1 ounce / 30 grams freshly grated Parmigiano-Reggiano or other cheese of choice that melts well (I use locally made gouda)
- 1/2 tablespoon / 7 grams unsalted butter
- 2 large eggs from pastured poultry
Instructions
Rinse the asparagus and snap off the fibrous bottoms.
Warm up a large (12-inch / 30-cm) cast-iron skillet on medium heat, then add the butter. When the foam subsides, add the asparagus to the skillet and shake it to coat the spears. Cover the skillet, turn down the heat to medium-low and cook the asparagus for about 3 minutes, then uncover and continue cooking until the asparagus is tender to the tip of a blade, 5 to 10 minutes (depending on the thickness and freshness of the asparagus).
When the asparagus is a few minutes from being ready, warm up a small skillet on medium heat, then add the butter and swirl it to coat the bottom. Gently break the eggs into the skillet, making sure they stay separate. Turn down the heat to low and cook until the white is set. The yolk should remain runny.
Sprinkle some sea salt and black pepper, to taste, on the asparagus. Sprinkle some sea salt on the eggs, if desired.
Divide the asparagus onto 2 plates, sprinkle half the cheese on each portion, then gently deposit one sunny-side up egg on the cheese.
Serve immediately.
