I admit I’m not a big asparagus fan. I’ve had it wrapped in bacon(what’s the point of asparagus here), in pasta, on a bagel, and even steamed(thanks Mom) as health food. Although these lanky green vegetables are full of vitamins and fiber, my inner child takes over whenever I see them. And I can’t help but yank them out of its bacon coat, and toss the stringy stalks aside. So what made me bring a bundle home from the market today? Maybe I was craving something retro, something quick to cook–and yet challenging enough to turn into an endeavor–or maybe, I was just tired of eating kale.
My trusty electric griddle is doing all the work today as kitchen renovations are still in progress downstairs. A quick flash in the pan, and the asparagus is ready. Then, toast up the bread. Lower the heat before cooking eggs sunny side up, and add a few spoonfuls of water to the pan. The steam will help the yolks set up a bit, and keep the whites tender.
Runny yolks over blistered asparagus on top of a crispy crostini has wiped my memories clean. There is still hope for bologna and me(another childhood trauma I’m working out).
- a bundle of asparagus(about 15 stalks)
- 1 baguette
- 3 eggs
- a pinch of paprika
- 1.5 tbs olive oil
- 1 tbs of butter
- 1 tbs parmesan cheese
- Prep asparagus by snipping off ends(1 in.) and peeling the tougher bottoms.
- Sprinkle a pinch of salt and paprika on the trimmed asparagus.
- In 1/2 tbs olive oil, cook on med high heat for about 3 minutes or until they start to blister and brown.
- Pull out asparagus and place on serving plate.
- Slice up baguette and toast in the same pan with 1/2 tbs oil and 1 tbs butter on medium heat.
- Spread crostini around the asparagus on the plate.
- Cook eggs sunny side up with 1/2 tbs oil on medium heat. When egg whites look almost done, drop a couple of spoonfuls of water into pan. Raise heat a little bit so water can steam the eggs for a minute or two. Place eggs on top of the asparagus.
- Sprinkle parmesan cheese on top of eggs and asparagus.