Roasted Asparagus And Eggs Recipes

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ROASTED ASPARAGUS WITH SCRAMBLED EGGS



Roasted Asparagus With Scrambled Eggs image

Make and share this Roasted Asparagus With Scrambled Eggs recipe from Food.com.

Provided by MsPia

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs fresh asparagus
olive oil
1 1/4 teaspoons kosher salt, plus extra
kosher salt, for sprinkling
fresh ground black pepper
1/2 cup parmesan cheese, freshly grated
16 extra-large eggs
1 1/4 cups half-and-half
4 tablespoons unsalted butter (1/2 stick)

Steps:

  • Preheat the oven to 400 degrees.
  • Break off the tough ends of the asparagus and, if they're thick, peel them.
  • Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely.
  • Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
  • Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
  • Sprinkle with the Parmesan cheese and return to the oven for 5 minutes, or until the cheese melts.
  • While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, salt, and pepper to taste.
  • Melt 2 tablespoons of butter in a large skillet.
  • Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.
  • Remove from the heat, add 2 more tablespoons of butter, and stir until it melts.
  • Check for salt and pepper and serve with the roasted asparagus.

Nutrition Facts : Calories 427, Fat 31.4, SaturatedFat 14.8, Cholesterol 700.6, Sodium 732, Carbohydrate 9.6, Fiber 3.2, Sugar 4.2, Protein 27.6

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG



Pan-Roasted Asparagus with a Crispy Fried Egg image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs
1 teaspoon lemon zest (1 lemon)
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt
1/2 cup Italian parsley leaves, chopped
2 tablespoons grated Parmesan
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound thin asparagus, trimmed
1/2 teaspoon kosher salt
4 large eggs

Steps:

  • For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
  • For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
  • Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

ROASTED ASPARAGUS WITH HOLLANDAISE



Roasted Asparagus with Hollandaise image

Provided by Ina Garten

Yield 8 servings

Number Of Ingredients 7

12 tablespoons unsalted butter (1 1/2 sticks)
4 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 pinches of cayenne pepper
2 pounds fresh asparagus
Good olive oil

Steps:

  • Preheat the oven to 400 degrees.
  • Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)
  • Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
  • Pour the hollandaise sauce over the warm asparagus and serve.

ROASTED ASPARAGUS WITH POACHED EGG AND PARMIGIANO-REGGIANO



Roasted Asparagus with Poached Egg and Parmigiano-Reggiano image

Provided by Anne Burrell

Time 40m

Yield 2 servings

Number Of Ingredients 7

3 tablespoons white vinegar
12 spears asparagus
Extra-virgin olive oil
Kosher salt
2 large organic eggs
2 tablespoons grated Parmigiano-Reggiano
Pinch crushed red pepper flakes

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil.
  • Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with about 1 tablespoon olive oil and some salt.
  • Place the asparagus in the oven and roast for 15 minutes.
  • Reduce the heat on the water until the bubbles in the water have subsided.
  • Gently crack and drop the eggs into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid.
  • Using a slotted spoon, carefully remove the eggs from the saucepan and blot the bottom of the spoon on a paper towel before plating the egg.
  • Remove the asparagus from the oven.
  • Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg. Sprinkle with the grated Parmigiano and a couple flakes crushed red pepper. Sprinkle with a few drops olive oil.

ROASTED ASPARAGUS WITH EGG GARNISH



Roasted Asparagus with Egg Garnish image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 2 servings

Number Of Ingredients 5

1 large egg
1 pound medium asparagus (about 1 large bunch)
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Put the egg in a small saucepan with enough cold water to cover. Bring to a boil. Cover the pot, and remove from the heat; set aside for 10 minutes. Drain; roll the egg between your palm and the counter to crack the shell, and then peel under cool running water.
  • Trim the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 8 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter. Rub the egg through a medium-mesh strainer and sprinkle it over the asparagus.
  • Grind a generous amount of black pepper over the top. Serve warm or room temperature.

Nutrition Facts : Calories 99 calorie, SaturatedFat 1.5 grams, Carbohydrate 8 grams, Fiber 3.5 grams

ROASTED ASPARAGUS WITH SCRAMBLED EGGS - BAREFOOT CONTESSA / INA



Roasted Asparagus With Scrambled Eggs - Barefoot Contessa / Ina image

Another recipe I watched Ina make that looked so scrumptious. This recipe is on foodnetwork, but I have editted it here to make it more healthy. I tried it this way and thought it was great! Hope you like it.

Provided by megs_

Categories     Vegetable

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1/2 lb fresh asparagus
olive oil
salt & freshly ground black pepper
2 tablespoons romano cheese, freshly grated
3/4 cup Egg Beaters egg substitute
1 tablespoon fat-free half-and-half
2 slices whole grain bread (suggestion (7 grain bread)

Steps:

  • Preheat the oven to 400 degrees F.
  • Break off the tough ends of the asparagus and place the asparagus on a baking sheet, drizzle with olive oil, tossing to coat the asparagus completely.
  • Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
  • Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
  • Sprinkle with the cheese and return to the oven for 5 minutes, or until the cheese melts.
  • While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste.
  • Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.
  • Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

Nutrition Facts : Calories 302.7, Fat 10, SaturatedFat 5.5, Cholesterol 30.3, Sodium 631.6, Carbohydrate 34.4, Fiber 8.6, Sugar 8.4, Protein 21.7

ROASTED ASPARAGUS WITH HARD-COOKED EGGS AND SESAME SALT



Roasted Asparagus With Hard-Cooked Eggs and Sesame Salt image

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 9

2 large eggs
1 1/2 pounds asparagus, ends trimmed
4 tablespoons unsalted butter
Salt
black pepper
3/4 teaspoon black sesame seeds
3/4 teaspoon white sesame seeds
1 teaspoon coarse sea salt
Chopped chives, for garnish

Steps:

  • Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
  • Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.
  • Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
  • Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
  • To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 491 milligrams, Sugar 3 grams, TransFat 0 grams

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