creamy eggs + asparagus
Some days lunch just can’t come soon enough. I swear I just ate 2 hours ago, but all of a sudden my stomach is speaking to me—literally. Other days I just get lost in my day and all of a sudden I look up and it’s two o’clock and I realize then that I haven’t eaten. And then the hunger pains kick in. Both instances call for quick and swift action—there’s no time to mess around when it comes to lunch. Last week when the latter happened, I needed something quick and delicious, and remembered a recipe I’d recently read by Lynne Rossetto Kasper. The total time for this little number is 14 minutes—including prep. Yup, you read that right.
The asparagus and shallots go into the broiler first—you’ll begin to hear them sizzle as they brown. A few minutes later, you’ll crack the eggs in the center of the pan—leaving them looking like little gems in a wreath of asparagus. While the eggs cook—it only takes a minute—slice some bread and get ready for a satisfying meal.
I simply scooped out one of the eggs and half the aspargus into the a bowl—it didn’t take long before I was dipping my bread straight into the pan. This dish is a perfect example of how spring and summer vegetables amaze me with their simplicity. We’re talking asparagus, shallots and eggs—it boggles my mind how so much flavor can fit into so few ingredients. Each bite is full of that lovely green, earthiness of fresh asparagus paired with rich, creamy ooziness of the eggs that soak into the bread and create little bites of goodness. Have it for lunch, brunch or even a late night dinner as Lynne originally suggests, it’s safe to say you’re going to enjoy this one.
creamy eggs + asparagus
serves 1-2 | adapted from How to Eat Supper by Lynne Rossetto Kasper
|1/2 pound slender asparagus (1/3 to 1/2 inch thick), stems trimmed and cut into 1 1/2 inch pieces
1 small shallot, finely chopped
1/2 teaspoon kosher or coarse salt
2 large eggs
juice of half a lemon
2-3 slices of chewy bread (I used a raisin walnut bread that was surprisingly delicious with this)
Preheat the broiler.
1. Coat the bottom of a cast iron skillet with olive oil and place in the broiler to heat up for 2 minutes.
2. Carefully pull the pan out with an oven mitt, being careful not to touch the pan. Add the asparagus, shallot, salt and pepper, turning to coat and spread pieces evenly in the pan. Cook under the broiler for 3 minutes, stirring once. They should brown slightly but shouldn’t become mushy.
3. Again, being careful not to touch the handle, push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil for 1-2 more minutes. Carefully remove the pan from the broiler.
4. Squeeze the lemon juice over everything and sprinkle with more salt. Serve with the slices of bread. As you fork the asparagus, dip them in the egg yolk, it’s part of the “sauce” of the dish. Sop up juices with the bread, or pile the asparagus and egg on the bread like I did—either way, it won’t take long to disappear.