crostini with asparagus and runny eggs

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).


crostini with asparagus and runny eggs

crostini with asparagus and runny eggs


  • a bundle of asparagus(about 15 stalks)
  • 1 baguette
  • 3 eggs
  • salt
  • a pinch of paprika
  • 1.5 tbs olive oil
  • 1 tbs of butter
  • 1 tbs parmesan cheese


  1. Prep asparagus by snipping off ends(1 in.) and peeling the tougher bottoms.
  2. Sprinkle a pinch of salt and paprika on the trimmed asparagus.
  3. In 1/2 tbs olive oil, cook on med high heat for about 3 minutes or until they start to blister and brown.
  4. Pull out asparagus and place on serving plate.
  5. Slice up baguette and toast in the same pan with 1/2 tbs oil and 1 tbs butter on medium heat.
  6. Spread crostini around the asparagus on the plate.
  7. 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.
  8. Sprinkle parmesan cheese on top of eggs and asparagus.

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1 Response

  1. Sammy says:

    looks good! perhaps a balsamic vinegar reduction sauce on top?

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