Pan Roasted Asparagus With Crispy Fried Egg Recipes

PAN-FRIED ASPARAGUS

Steps:

• Melt butter in a skillet over medium-high heat.
• Stir in the olive oil, salt, and pepper.
• Cook garlic in butter for a minute, but do not brown.
• Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

CRISPY ROASTED ASPARAGUS

Steps:

• Set the oven at 450°F.
• With a vegetable peeler, peel tough ends of the asparagus.
• In a shallow dish, combine the mayonnaise, mustard, and lemon juice.
• Roll the asparagus spears in the mixture to coat them.
• Spread the panko in a plate and roll the spears until they are well coated.
• Transfer them to a cake rack and let them dry for 30 minutes.
• On a rimmed baking sheet, sprinkle the oil and line up the asparagus so they're not touching.
• Cook the spears, turning often, for 10 minutes, or until they are golden brown.
• Remove them from oven, and sprinkle generously with salt and pepper and serve at once.

FRIED ASPARAGUS

Steps:

• In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.

PAN ROASTED ASPARAGUS

Steps:

• Heat oil and butter in a 12-inch skillet over medium-high heat. When butter has melted, add half of the asparagus to the skillet with tips pointed in one direction; add remaining spears with tips pointed in the opposite direction.
• Using tongs, distribute spears in an even layer (spears will not quite fit into single layer). Cover skillet; cook until asparagus is bright green and still crisp, about 5 minutes.
• Uncover, increase heat to high and season asparagus with salt and pepper to taste. Cook until spears are tender and well-browned along one side, 5 - 7 minutes, using tongs to occasionally move spears from the center of the pan to the edge of the pan to ensure all are browned.
• Transfer to serving dish, adjust seasonings as needed and, if desired, squeeze lemon over spears. Serve immediately.

CRISPY FRIED ASPARAGUS

Steps:

• Prepare an ice-water bath by filling a large bowl with ice and water Line 2 large plates with paper towels.
• To cook the asparagus, bring a large pot of salted water to a boil over high heat. Add the asparagus and boil just until tender, 4 to 6 minutes. Drain well in a colander and transfer to the ice bath to cool. Once cooled, place them on one of the towel-lined plates to drain and pat dry with additional paper towels.
• To prepare the asparagus, wrap 1 piece of ham around each spear. Set aside on a plate. Heat the oil in a shallow skillet over medium-high heat until shimmering.
• To dredge the spears, place the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk the eggs. Roll the ham-wrapped asparagus in the flour, dip in the eggs, and transfer to the hot oil.
• To cook the spears, fry them, in batches, turning to cook on all sides, until golden brown, 3 to 5 minutes. Transfer to the second towel-lined plate to drain. Season with salt and pepper and serve immediately.
• making ahead
• The asparagus spears can be wrapped with ham and stored in an airtight container at least 24 hours ahead. You can also prepare them completely ahead and hold them at room temperature for up to 1 hour. When ready to serve, re-crisp them in a 450°F oven for about 5 minutes.

FRIED EGGS AND ASPARAGUS WITH PARMESAN

Steps:

• Set oven rack in upper third of oven, then preheat oven to 425°F.
• Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
• Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
• Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
• Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
• Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.