Fried egg and asparagus

Servings: 3-4 servings

Los Angeles, Ca May 20th, 2014- This Egg and Asparagus recipe is a seasonal breakfast dish that is perfect any time but it’s especially perfect for Easter. During the spring in California, there’s an abundance of fresh asparagus lining the tables at farmers markets and grocery store shelves. The creaminess of the lightly cooked yolk mixed with the saltiness of the Parmesan cheese makes for the perfect flavor combination. The array of colors in this tasty combination is also visually pleasing and will leave your guests wanting more.




Cut each asparagus lengthwise and blanch in salted water. Cook for 1-2 minutes and set aside for later use.

Preheat oven 350 degrees Fahrenheit

Cut whole grain bread into 1 inch thick slices and coat with olive oil and sprinkle with salt.

Toast the bread in the oven for 3-6 minutes to a light golden brown or crisp, but not burned.

Fry the eggs in a large nonstick sauté pan (cook 4 at a time max) and place a lid over the top to cook the eggs to over easy. Salt and pepper the eggs before placing the lid on.

Repeat step 5 for the remainder of the eggs.

Slide the eggs on to a cutting board and cut them to separate them.

Place three blanched asparagus on each piece of toast then slide an egg on top; add Parmesan and garnish with micro greens.



8 slices of whole grain bread, 1 inch thick

8 eggs

12 asparagus

½ cup olive oil

¼ Parmesan cheese

½ micro greens or spinach shredded for garnish

Salt and pepper to taste