Imagine transforming ordinary ingredients into a restaurant-worthy dish that will make your taste buds dance with joy! This Roasted Asparagus with Scallions and Perfectly Creamy Eggs is not just a recipe—it's a culinary experience that elevates your breakfast or brunch game to professional chef levels. With just a few simple ingredients and some clever cooking techniques, you'll create a stunning plate that looks like it came straight from a high-end café, all from the comfort of your own kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 bunch asparagus
- 2 scallions, sliced
- 2 eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the asparagus by washing thoroughly and trimming the tough woody ends. To do this, hold each spear and gently bend until it naturally breaks at the point where the tender part meets the tough stem.
- Place the asparagus on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and freshly ground black pepper. Toss the asparagus to ensure even coating.
- Spread the asparagus in a single layer, ensuring they are not overcrowded. This allows for even roasting and helps achieve a nice caramelized exterior.
- Slice the scallions into thin rings, separating the white and green parts. Set aside.
- Roast the asparagus in the preheated oven for 10-12 minutes, or until they are tender and slightly crisp at the edges. The tips should be lightly browned.
- While the asparagus is roasting, prepare the creamy eggs. Use a non-stick pan over medium-low heat.
- Crack the eggs into the pan, being careful not to break the yolks. Season with a pinch of salt and pepper.
- Cook the eggs slowly, allowing the whites to set while keeping the yolks soft and creamy. This should take about 3-4 minutes.
- Remove the roasted asparagus from the oven and transfer to a serving plate.
- Carefully place the creamy eggs on top of the asparagus.
- Sprinkle the white and green parts of the scallions over the eggs and asparagus.
- Finish by grating fresh Parmesan cheese over the top for added flavor and richness.
- Serve immediately while the asparagus is hot and the eggs are still creamy.
Tips
- Asparagus Selection: Choose fresh, firm asparagus with tight, compact tips. Thinner spears tend to be more tender and roast more evenly.
- Roasting Technique: Don't overcrowd the baking sheet. Give each asparagus spear space to ensure crispy, caramelized edges instead of steaming.
- Egg Mastery: Use a non-stick pan and keep the heat low to achieve those dreamy, creamy egg whites with perfectly runny yolks.
- Seasoning Secret: Fresh cracked black pepper and good quality salt can elevate this simple dish from good to extraordinary.
- Cheese Tip: Freshly grated Parmesan adds a nutty, rich flavor—avoid pre-grated cheese for the best taste and texture.
- Timing is Key: Coordinate your egg cooking with the asparagus roasting to ensure everything is hot and fresh when served.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 10g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 190mg
