Asparagus and Eggs

Asparagus and Eggs


First of all I’m bummed on the crappy picture I took.  This meal was really beautiful with all the colors.  The asparagus has a vibrant green color even though the tips don’t look it. Boo!

Anyway.  Josh and I were both home during lunch hour so I figured I’d make a nice easy meal for us.  We had some asparagus from a dinner that didn’t end up getting cooked so I decided to roast it with a little olive oil and serve some fried eggs on top.  I go in and out with runny yolks, but asparagus goes wonderful with them.  A poached egg would have been delicious too!

  • asparagus, bottoms chopped off
  • olive oil
  • eggs
  • butter
  • tomato
  • avocado
  • cheddar cheese
  • Ezekiel tortillas
  1. Preheat oven to 375º.
  2. Toss asparagus in a bit of olive oil and roast in a single layer for 15 minutes.  They will still have a slight crunch to them.
  3. Meanwhile slice tomato and avocado, and grate a bit of cheddar cheese.
  4. Right when the asparagus are about to be done fry eggs in a bit of butter.  I didn’t flip them but covered the pan for a bit at the end to cook the whites on top through.
  5. Serve asparagus on the bottom, topped with the egg and cheese.  Avocado and tomato on the side.  Season with s&p.  Serve with warmed tortilla wedges.

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