ASPARAGUS AND EGGS RECIPES

BAKED EGGS AND ASPARAGUS RECIPE | ALLRECIPES

Baked Eggs and Asparagus Recipe | Allrecipes image

Eggs baked on a bed of asparagus are perfect for a quick brunch dish when asparagus is in season. All you need is some fresh crusty bread and you're all set! Keep the tips out of the boiling water when you cook the asparagus to retain their bright green color and crunch.

Provided by MariaGiovene

Categories Breakfast and Brunch Eggs

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 6

Ingredients

½ pound fresh asparagus, trimmed
salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil
2 tablespoons butter, at room temperature
1 tablespoon grated Parmesan cheese
2 eggs

Steps:

Bring a pot of water to a boil and add the asparagus upright, making sure the water does not touch the asparagus tips. Cook until soft but still firm to the bite, 10 to 15 minutes, depending on thickness. Drain and rinse under cold water.
Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
Place asparagus in one layer on the bottom of the baking dish. Season with salt and pepper. Toss with 1 tablespoon of olive oil and dot with knobs of butter. Sprinkle Parmesan cheese on top. Gently crack the eggs in the middle of the dish, being careful not to break the egg yolks.
Bake in the preheated oven until eggs are set, 8 to 10 minutes.

Nutrition Facts : Calories 267.5 calories, CarbohydrateContent 4.9 g, CholesterolContent 218.7 mg, FatContent 24.1 g, FiberContent 2.3 g, ProteinContent 9.9 g, SaturatedFatContent 10.3 g, SodiumContent 269.8 mg, SugarContent 2.5 g

SKILLET-BAKED EGGS AND ASPARAGUS RECIPE - NYT COOKING

Skillet-Baked Eggs and Asparagus Recipe - NYT Cooking image

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair’s most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

Provided by Melissa Clark

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Steps:

Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Nutrition Facts : @context http//schema.org, Calories 261, UnsaturatedFatContent 9 grams, CarbohydrateContent 6 grams, FatContent 19 grams, FiberContent 2 grams, ProteinContent 18 grams, SaturatedFatContent 9 grams, SodiumContent 521 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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