Roasted Asparagus With Egg Garnish Recipes

PERFECT ROASTED ASPARAGUS

Steps:

• Preheat oven to 450 degrees F (232 C). Set out a large baking sheet (as original recipe is written // use more baking sheets as needed to avoid crowding).
• Trim woody ends off of the asparagus (~1-2 inches from the bottom) and place the asparagus sprigs on the bare baking sheet(s). If you want to use parchment paper, refer to packaging for maximum safe temperature. We found a bare baking sheet yielded the best result.
• Drizzle with oil and toss to distribute evenly. Sprinkle with sea salt and black pepper (optional). To encourage browning, avoid crowding the pan. The asparagus can touch but should not be overlapping.
• Bake for 6-10 minutes or until lightly browned and tender when pierced with a fork. Should still have a little bite. Thicker stems will require longer cook time than thinner stems. Taste and add more salt to taste as needed.
• Serve hot. Optionally, garnish with vegan parmesan cheese and/or a sprinkle of lemon juice and/or zest.
• Best when fresh. Store leftovers in a sealed container in the refrigerator for up to 2-3 days. Reheat in a skillet on the stovetop until warm. Not freezer friendly.

ROASTED ASPARAGUS WITH SCRAMBLED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• 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 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. Melt 1/2 tablespoon 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 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.

ROASTED ASPARAGUS WITH SCRAMBLED EGGS - BAREFOOT CONTESSA / INA

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.

ROASTED ASPARAGUS WITH SCRAMBLED EGGS

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.

THE BEST ROASTED ASPARAGUS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
• Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
• Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
• Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

ROASTED ASPARAGUS WITH HARD-COOKED EGGS AND SESAME SALT

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.

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG

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-GARLIC ASPARAGUS

Steps:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.