Roasted Asparagus with Breadcrumbs and Fried Eggs
Description
This delicious dish can be served for breakfast, as an appetizer or even as a side dish. Serve it with a Hollandaise sauce, if you wish. This dish is a must during asparagus season.
Ingredients
10 fresh asparagus sprigs, woody ends snapped off
3 T. olive oil, divided
salt and pepper, to taste
1/4 c. plain breadcrumbs
1 T. minced parsley
1/2 T. grated Parmesan cheese, plus more for garnish
red pepper flakes, if desired
fried bacon, turkey bacon, ham, prosciutto, if desired
Directions
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Preheat oven to 375 degrees.
Place asparagus on a baking sheet; drizzle with 1 T. olive oil; sprinkle with a pinch of salt and black pepper. Bake for 10-15 minutes or until the ends are crispy.
In the meantime, mix together the breadcrumbs with parsley, Parmesan cheese, 1/4 t. black pepper and a pinch of red pepper flakes, if desired.
Heat remaining oil in a small skillet, tilting it to evenly distribute oil. Sprinkle a circle of breadcrumbs in the skillet; toast for 30 seconds. Crack an egg in the circle; cook uncovered on medium-low heat for 2 minutes.
Cover skillet; reduce heat to low; finish cooking until the egg whites are firm. Clean the pan. Repeat with the remaining egg and breadcrumbs.
Assembly:
Evenly distribute the asparagus on 2 plates and top with the eggs, meat, if using and more Parmesan cheese, if desired.
2 servings.
*Serve with your favorite Hollandaise sauce, if desired.