Truffle Asparagus with Fried Egg

Image of Truffle Asparagus with Fried Egg Plated
In a Nutshell
Prep 10 mins
Cook 30 mins
Total Time 40 mins
What You’ll Make

This delicious and simple Truffle Asparagus with Fried Egg recipe from Caroline Manzo is perfect for your Lazy Sunday brunch!

Ingredients

Scale
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  • 1 1/2 lbs asparagus spears
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • Unsalted butter
  • 4 eggs
  • Medium size chunk Parmigiano-Reggiano cheese
  • Truffle oil

Instructions

1

Preheat

Preheat oven to 425°

2

Wash & Dry

Wash and clean asparagus, pat dry.

washed asparagus

3

Break Off Asparagus

Break off the tough end of each asparagus spear about 1” from base. (If you use thick asparagus, use a vegetable peeler to remove peel from the bottom half.)

Image of asparagus being cut

4

Drizzle & Toss

Place spears on a baking sheet and drizzle with about two tablespoons of olive oil, toss to coat well.

Image of Asparagus Side by Side

5

Salt & Pepper

Sprinkle lightly with salt and pepper.

6

Roast

Pop in the oven and roast until spears are tender when pierced with a fork. Approximately 10-12 minutes.

Image of salter asparagus

7

Melt Butter

While the asparagus is roasting, in a large non-stick fryer over medium low heat, melt two tablespoons of butter with a small splash of olive oil (no more than a tablespoon.)

Image of food searing in pan

8

Cook the Eggs

Break eggs into pan, trying to make sure they don’t touch. Cover the pan and cook for about two minutes. Uncover and cook eggs until the whites are opaque and the yolks are runny. VERY IMPORTANT – the yolks must be runny! If you see them starting to cook and harden, remove from heat! This whole process should take no more than three minutes. Once eggs are cooked, remove from heat and put aside.

Image of egg frying on the pan

9

Plate Asparagus

Divide the asparagus among four plates. Using a slotted spatula, carefully lift each egg and gently place on top of asparagus. Sprinkle the egg lightly with salt and pepper and drizzle a small amount of truffle oil. Top with cheese – your choice – you can grate and sprinkle it on, or as I prefer, slice thinly and lay on top. Repeat with each egg and serve with crunchy bread!

Image of the final plate

Equipment

Kitchen Tools

  • Oven
  • Baking sheet
  • Non-stick fryer