The Egg and the Asparagus

There’s nothing better than simplicity, and right now that simplicity is a runny egg yolk, so velvety and smooth. It was made to have things dipped in it, or covered in as lush sauce. One of the other things I love along with eggs is asparagus. They go so well together, maybe even with a little Italian prosciutto, perhaps some sun dried tomatoes? There isn’t much to this recipe; in fact a lot can be left to the imagination here. For me, I’m going with just three ingredients and I know that everyone will know how to make a fried egg, or roasting some veg. It’s a simple fried egg on top of roasted asparagus with a touch of shaved parmesan right on top for seasoning. This makes a fantastic brunch, or starter. Super simple and super delicious when it’s in season! Serves 2.

Delicious yummy yolk. :)

Ingredients:
400g fresh asparagus
2 large eggs
20g parmesan cheese
Oil

To Start:
Heat an oven to 200C (400F)
Cut off the woody bottoms of the asparagus and peel the ends off a bit with a vegetable peeler.
Drizzle with about ½ tbsp. extra virgin olive oil.
Season with salt and pepper.
Stick in to roast for about 15-20 minutes.

To Finish:
When the asparagus is done, heat some oil in a non-stick pan.
Lightly drop the egg in and fry it ‘Sunny side up’.
Make sure to leave the yolk runny.
Arrange on a plate the asparagus and egg, top with lashings of shaved parmesan and serve.

How easy is that?!