Best 5 Roasted Asparagus And Eggs Recipes

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**Roasted Asparagus and Eggs: A Delightful Duo for Breakfast, Lunch, or Dinner**

Indulge in the vibrant flavors and textures of roasted asparagus and eggs, a versatile dish that shines at any meal. This culinary symphony combines the tender-crisp spears of asparagus with the rich, velvety smoothness of eggs, creating a delightful balance of flavors and textures. Whether you prefer a hearty breakfast, a light lunch, or a satisfying dinner, this dynamic duo delivers a nutritious and delicious experience.

As a breakfast option, roasted asparagus and eggs offer a protein-packed start to the day. The asparagus provides a healthy dose of vitamins, minerals, and antioxidants, while the eggs contribute essential amino acids and omega-3 fatty acids. For a quick and easy lunch, pair roasted asparagus and eggs with a side of whole-wheat toast or a fresh salad. The combination of flavors and textures will keep you satisfied and energized throughout the afternoon.

For a delightful dinner option, elevate roasted asparagus and eggs with a flavorful sauce or topping. A creamy hollandaise sauce or a tangy lemon-herb vinaigrette complements the asparagus and eggs beautifully. You can also add crumbled bacon, grated Parmesan cheese, or toasted nuts for an extra layer of flavor and texture.

With its versatility and ease of preparation, roasted asparagus and eggs is a dish that deserves a place in every home cook's repertoire. Whether you're a seasoned chef or just starting out, this recipe is sure to impress your taste buds and leave you feeling satisfied and nourished.

Let's cook with our recipes!

ROASTED PARMESAN ASPARAGUS WITH POACHED EGGS AND PROSCIUTTO



Roasted Parmesan Asparagus with Poached Eggs and Prosciutto image

Categories     Egg     Breakfast     Brunch     Bake     Poach     Parmesan     Asparagus     Healthy     Prosciutto     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

4 teaspoons olive oil, divided
4 thin prosciutto slices, thinly sliced crosswise
Nonstick vegetable oil spray
20 asparagus spears, trimmed
1 2-ounce piece Parmesan cheese, shaved into strips
1 teaspoon salt
4 large eggs
1 tablespoon chopped fresh thyme

Steps:

  • Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add prosciutto; sauté until almost crisp, about 1 minute. Transfer to paper towels.
  • Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Sprinkle cheese over; roast until melted, about 5 minutes. Divide among 4 plates. Cover to keep warm.
  • Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt; bring to boil. Reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate. Sprinkle each serving with prosciutto and thyme. Season with salt and pepper; serve.

ROASTED ASPARAGUS WITH HARD-COOKED EGGS AND SESAME SALT



Roasted Asparagus With Hard-Cooked Eggs and Sesame Salt image

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 9

2 large eggs
1 1/2 pounds asparagus, ends trimmed
4 tablespoons unsalted butter
Salt
black pepper
3/4 teaspoon black sesame seeds
3/4 teaspoon white sesame seeds
1 teaspoon coarse sea salt
Chopped chives, for garnish

Steps:

  • Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
  • Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.
  • Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
  • Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
  • To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 491 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED ASPARAGUS AND EGGS



Roasted Asparagus and Eggs image

A poached egg on top of roasted asparagus makes for a creamy finish, while reduced balsamic vinegar mimics an aged vinegar and lends sweetness to this spring dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 8

1 medium thick asparagus bunch, tough ends removed
2 tablespoons olive oil
Coarse salt
1/2 cup balsamic vinegar
1 teaspoon light-brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved parmesan

Steps:

  • Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
  • In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
  • Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
  • Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

Nutrition Facts : Calories 98 g, Fat 5 g, Fiber 3 g

POACHED EGGS WITH ROASTED ASPARAGUS, PROSCIUTTO, AND CHIVE OIL



Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil image

Provided by Jessica Strand

Categories     Citrus     Egg     Herb     Pork     Vegetable     Breakfast     Brunch     Broil     Poach     Roast     Easter     Asparagus     Prosciutto     Chive     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1/4 cup chopped fresh chives
1 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
6 tablespoons white wine vinegar or unseasoned rice vinegar
6 to 12 large eggs
2 pounds medium asparagus spears, trimmed
3 tablespoons olive oil
3 ounces thinly sliced prosciutto

Steps:

  • Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using.
  • Fill 2 large bowls with ice water and ice; set aside. Pour enough water into each of 2 large skillets to reach depth of 1 inch. Bring water to slow simmer over medium heat. Add 3 tablespoons vinegar to each skillet. Carefully crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet. Cook until whites are just set, about 3 minutes. Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. DO AHEAD Can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.
  • Preheat broiler. Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tablespoons olive oil; turn asparagus to coat. Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates and drape prosciutto slices over.
  • Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto. Drizzle chive oil over and around each serving. Pass remaining chive oil separately.

ROASTED ASPARAGUS AND JAMMY EGGS AND HAM



Roasted Asparagus and Jammy Eggs and Ham image

Number Of Ingredients 10

4 pieces Jumbo Eggs
2 bunches Asparagus
2 tablespoons Fresh Dill Weed
1 tablespoon Lemon Zest
1/4 cup Lemon Juice
1 tablespoon Honey
4 ounces Ham or Salmon Lox, thinly sliced in small pieces
5 ounces Plain 2% or Whole Greek Yogurt
3 tablespoons Capers, chopped plus 2 T Brine
1/4 cup Red onion or shallot thinly sliced

Steps:

  • Preheat Oven to 425. Whisk together olive oil, lemon zest and juice, honey and 1/2 tsp salt and 1/4 t pepper. Drizzle over asparagus and toss to coat.
  • Bring water to boil. Add eggs with slotted spoon. Reduce to simmer 7 minutes. Remove eggs to cool in cold water bowl for perfect "jammy" eggs.
  • Roast Asparagus and Ham for 15 minutes. Cool 5 minutes.
  • Stir together yogurt, 2T dill, capers and brine. Serve on the side in a mound.
  • Arrange egg halves on top of asparagus. Add red onions and dill weed for garnish.

Tips:

  • Choose Thick Asparagus: Select thick asparagus spears for a more substantial and flavorful experience.
  • Trim Properly: Trim the asparagus spears by snapping off the woody ends, ensuring only tender parts are used.
  • Toss Asparagus with Oil: Before roasting, toss the asparagus with olive oil, salt, and pepper to enhance flavor and prevent dryness.
  • Roast at High Temperature: Roast the asparagus at a high temperature (425°F or 220°C) to achieve a tender-crisp texture and caramelized edges.
  • Watch Closely: Keep a close eye on the asparagus during roasting to prevent overcooking. The ideal cooking time may vary depending on the thickness of the spears.
  • Add Eggs at the End: Add the eggs to the roasted asparagus towards the end of cooking to prevent overcooking the eggs.
  • Use a Cast-Iron Skillet: Opt for a cast-iron skillet for roasting the asparagus and eggs, as it retains heat well and ensures even cooking.
  • Season with Fresh Herbs: Garnish the roasted asparagus and eggs with fresh herbs like chives, parsley, or dill for an extra burst of flavor and color.

Conclusion:

Roasted asparagus and eggs is a simple yet elegant dish that combines the vibrant flavors of fresh asparagus with the richness of eggs. By following these tips, you can achieve perfectly roasted asparagus with a tender-crisp texture and eggs that are cooked to perfection. Whether served as a main course, side dish, or even brunch, this versatile dish is sure to impress with its delightful flavors and beautiful presentation. Enjoy the goodness of roasted asparagus and eggs, and experiment with different variations to suit your taste preferences. Happy cooking!

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