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Baked Asparagus with Eggs and Parmesan

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Baked Asparagus with Eggs and Parmesan

Imagine a breakfast so stunning, it looks like it came straight from a five-star restaurant kitchen, yet takes just 30 minutes to prepare! This mouthwatering Baked Asparagus with Eggs and Parmesan is about to revolutionize your morning meal routine. Combining the delicate earthiness of fresh asparagus, perfectly cooked eggs, and the rich, nutty flavor of Parmesan cheese, this dish is not just a recipe—it's a culinary experience that will make your taste buds dance with joy.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 1 pound asparagus, trimmed
  2. 4 large eggs
  3. 1/2 cup grated Parmesan cheese
  4. 2 tablespoons olive oil
  5. Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C). Ensure the rack is positioned in the middle of the oven for even cooking.
  2. Wash the asparagus thoroughly under cold running water. Trim the tough woody ends by holding each spear and gently bending until it naturally breaks at the point where the tender part meets the tough stem.
  3. Place the trimmed asparagus on a large rimmed baking sheet. Drizzle with olive oil, then use your hands to toss and coat the asparagus evenly, ensuring each spear is glistening with oil.
  4. Sprinkle the asparagus with salt and freshly ground black pepper. Arrange the asparagus in a single layer, making sure they are not overcrowded to allow even roasting.
  5. Roast the asparagus in the preheated oven for 10-12 minutes, until they become slightly tender and begin to develop light golden edges.
  6. Remove the baking sheet from the oven. Create small spaces between the asparagus spears to crack the eggs directly onto the baking sheet.
  7. Carefully crack each egg between the asparagus spears, spacing them evenly. The eggs should sit nestled among the asparagus.
  8. Sprinkle the grated Parmesan cheese evenly over the asparagus and eggs, covering them lightly.
  9. Return the baking sheet to the oven and bake for an additional 6-8 minutes, or until the egg whites are set but the yolks remain slightly runny. For firmer yolks, extend baking time by 1-2 minutes.
  10. Remove from the oven and let rest for 2-3 minutes. This allows the eggs to finish cooking and the cheese to slightly cool and set.
  11. Serve immediately directly from the baking sheet, using a spatula to transfer individual portions. Optionally, garnish with fresh cracked black pepper or chopped herbs like parsley or chives.

Tips

  1. Choose fresh, firm asparagus with tight, compact tips for the best texture and flavor.
  2. Use high-quality extra virgin olive oil to enhance the overall taste of the dish.
  3. For perfectly runny eggs, watch the cooking time closely—6-8 minutes is the sweet spot for soft, creamy yolks.
  4. Don't overcrowd the baking sheet; give each asparagus spear and egg enough space to cook evenly.
  5. Use freshly grated Parmesan for the most robust flavor, avoiding pre-grated cheese which can be less flavorful.
  6. Let the dish rest for a few minutes after baking to allow the eggs to finish cooking and the cheese to slightly set.
  7. Experiment with herbs like fresh basil, thyme, or chives as a final garnish to add an extra layer of flavor.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 6g

Protein: 13g

Fat: 13g

Saturated Fat: 5g

Cholesterol: 195mg

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