Best 5 Pan Roasted Asparagus With A Crispy Fried Egg Recipes

Pan-roasted asparagus with a crispy fried egg is a simple yet elegant dish that is perfect for a quick and easy meal. The asparagus is roasted in a hot pan until tender and slightly charred, while the egg is fried until the white is set and the yolk is still runny. The result is a flavorful and satisfying dish that is sure to please everyone at the table.

In addition to the pan-roasted asparagus with a crispy fried egg recipe, this article also includes recipes for other delicious asparagus dishes, such as:

* Asparagus with Lemon Butter Sauce
* Roasted Asparagus with Parmesan Cheese
* Grilled Asparagus with Balsamic Glaze
* Asparagus Soup
* Asparagus Salad

These recipes are all easy to make and packed with flavor. Whether you are looking for a side dish or a main course, you are sure to find a recipe in this article that you will love.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-FRIED ASPARAGUS

Pan-Fried Asparagus image

This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!

Provided by Kim

Categories Side Dish Vegetables Asparagus

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

¼ cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
¼ teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Steps:

Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g

PAN-FRIED ASPARAGUS WITH SHALLOTS

Pan-fried Asparagus with Shallots image

Provided by Danny Boome

Categories side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 pound asparagus, thinly sliced on a bias
1 large shallot, thinly sliced
1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper

Steps:

In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Pan-Seared Asparagus With Crispy Garlic image

Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.

Provided by Ali Slagle

Categories vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), ends snapped or trimmed

Steps:

Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

SKILLET-BAKED EGGS AND ASPARAGUS

Skillet-Baked Eggs and Asparagus 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

Categories dinner, easy, weekday, appetizer, main course, side dish

Time 40m

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, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

PAN-ROASTED ASPARAGUS

Pan-Roasted Asparagus image

Make and share this Pan-Roasted Asparagus recipe from Food.com.

Provided by CountryLady

Categories Vegetable

Time 4m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb thin asparagus
1 tablespoon olive oil
1 garlic clove, finely chopped
1 teaspoon salt, to taste

Steps:

Trim the bottom inch or two off the asparagus.
Cut spears in half crosswise.
Heat olive oil in a large heavy skillet.
Add asparagus.
Toss well.
Sprinkle with salt and garlic.
Toss well for one to two minutes.
Serve hot or at room temperature.

Nutrition Facts : Calories 55.9, Fat 3.6, SaturatedFat 0.5, Sodium 597.5, Carbohydrate 4.9, Fiber 2.3, Sugar 1.5, Protein 2.8

Tips:

Choose thick asparagus spears: Thicker spears will hold up better to roasting and won't overcook as easily.
Trim the asparagus properly: Cut off the woody ends of the asparagus spears, about 1-2 inches from the bottom.
Toss the asparagus with olive oil and salt before roasting: This will help the asparagus to brown and caramelize.
Roast the asparagus at a high temperature: 425 degrees Fahrenheit is ideal. This will help to create crispy, tender asparagus.
Don't overcrowd the asparagus in the pan: This will prevent the asparagus from cooking evenly.
Roast the asparagus until it is tender-crisp: You should be able to easily pierce the asparagus with a fork.
Serve the asparagus immediately: Asparagus is best when served fresh out of the oven.

Conclusion:

Pan-roasted asparagus with a crispy fried egg is a simple, yet delicious dish that is perfect for a quick and easy meal. The asparagus is tender-crisp and flavorful, while the fried egg adds a richness and creaminess that takes the dish to the next level. This dish is also very versatile and can be served as a side dish, main course, or even breakfast. So next time you're looking for a quick and easy meal, give this pan-roasted asparagus with a crispy fried egg a try. You won't be disappointed!