If you eat eggs for breakfast every single day, it gets boring very quickly, doesn’t it? I’m one of those people who has eggs for pretty much every single breakfast because I need easy protein and I’m not very creative, it seems. This Skillet Asparagus and Eggs is so easy and yet so delightful. How could it not be good, just take a look at the ingredients list: half of it is dairy, and the other half is healthy, and that’s a great balance if you ask me.
The inspiration behind it came from a picture I saw on instagram. It hit me like a train: asparagus and eggs make a great combo! Sprinkled with parmesan it’s just a wonderful way to start the day. This recipe makes enough for one single serving, but it’s easily doubled or multiplied. This is the kind of recipe that you can measure with your heart, something I always encourage on this blog. You could never mess it up by adding more butter or lemon, so use this as a guide rather than a rule.
I’m in Germany right now, where asparagus season is highly celebrated. I’ve recently learned it officially ends every June 24th, making it precious and fleeting. I love the respect shown to this little vegetable that comes in all forms: thick and skinny, bright green and pale yellow.
If you can’t get your hands on some fresh asparagus right now, I hope you save this recipe for next spring/summer. It captures the nature of the season: how temporary and cyclical things are. How everything in nature has its own time to grow and to bloom, and everything end is just a new beginning.
When making this skillet asparagus and eggs, get all the ingredients ready. Chop the asparagus into thin slices and douse them in butter. Because the pieces are so small, they cook fairly quickly. You want them to remain bright green and crunchy, so overcooking them would be a bit of a tragedy. Not to be dramatic or anything.
Cook the eggs to your liking – again, in lots of butter. The butter adds a lovely flavor, but you can use olive oil. Then finish it with lemon zest and parmesan cheese.
The lemon zest add a wonderful citrus freshness to the dish and cuts through some of the fat, making the flavors pop. For a more filling breakfast, serve with slices of sourdough bread.
If you make this skillet asparagus and eggs, please let me know in the comments!
Skillet Asparagus and Eggs
1
serving5
minutes10
minutesIngredients
6 asparagus, cut into thing slices (at an angle)
2 tbsp butter, divided
1/2 tsp herbs de Provence
2 eggs
zest of 1 lemon
parmesan cheese, for sprinkling
salt and black pepper
Directions
Trim the asparagus: using a knife, cut off the woody, fibrous bottom of the stalk - they will naturally bend at the spot that should be removed. You can snap it off. Cut them thinly at an angle.
Melt 1 tbsp butter in a skillet over medium heat. Add asparagus and season with herbs de Provence, salt and pepper. Saute until tender, 1 to 3 minutes. Transfer to a serving plate.
Add remaining butter to the same skillet. Crack in the eggs and cook until the eggs are set and the yolks are still runny, about 2 to 3 minutes. Plate them on top of the asparagus.
Top with lemon zest and grated parmesan. Serve with toasted bread.
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