A sunny-side-up fried or soft-poached egg placed on some sort of vegetable or greens gives you the makings of a contemporary gourmet dish. The point of it all ~ the soft, runny yolk adds a creamy, decadent, dressing component.
I happened to have asparagus on hand in my fridge, but hearty greens like escarole, frisee or kale, tossed in a bit of olive oil and lemon, make a wonderful base for the egg. Also try using sautéed, grilled or roasted Brussels sprouts, potatoes or portabella mushrooms (adding a little bacon or prosciutto to these really kicks up the flavor profile).
Honestly, you can find dozens of recipes online that pair asparagus with egg. This is my take on the trend. Try it and compare!
Asparagus with Basted Egg
12 spears of asparagus, washed, tough ends of stalks removed
1 t olive oil
1 t butter
2 cloves garlic, minced
2 T onion, finely chopped
1 slice prosciutto, chopped
2 T water
1 t lemon juice
Dashes of garlic and onion powders
Salt and pepper, to taste
Melt oil and butter in a saucepan, at medium heat. Add garlic and onion, sauté for 2-3 minutes.
Add asparagus and prosciutto, sauté 2-3 minutes, add water, cover and reduce heat to low and cook until just tender.
Add lemon and seasonings, toss. Remove asparagus and all juices from pan to serving plate and cover to keep warm.
Return pan to stove, increase heat to medium and break egg into pan. Cook until egg white just begins to turn white, reduce heat to low, add a touch of water, cover and cook briefly – yolk should remain soft and runny.
Gently place egg on top of the asparagus.
Sprinkle with grated Parmesan or Romano cheese and another dusting of freshly ground pepper.
This recipe makes a lovely brunch/lunch for one or an appetizer for two. More people? Bump up the ingredients to suite and add an egg for each person!
Eat well. Be happy.