This is hardly a recipe. But, as a civilized human being I am required by the law of good-will to share this valuable information with you just in time for your Saturday morning.
Asparagus, the gorgeously green springy veg. Get your hands on a 1/2 pound of it…clean it and tear off the woody stems. Melt a little butter in a skillet, add your asparagus and season it with salt and black pepper, like this…
Cook that for just a minute or two, just long enough to allow it to bask in that butter. And then, on top of the asparagus, crack 4 eggs and season them with salt and black pepper.
Cover your pan. And let the eggs go about their business…just until the whites are cooked through but the yolks are still runny.
See what’s happened here? The eggs have basically fried themselves into and around the asparagus. Check those crispy, buttery edges. Can you even?
All thats left to do is sprinkle on a little crushed red pepper because that hint of heat does absolutely amazing things here. And then, dish up.
Throw a few sweet cherry tomatoes on the side, because egg yolk + tomato is such a heavenly thing…and the asparagus will need a little help mopping up all of that gold.
And then, this…
You know how they say ‘simple is better’.
Are you feeling me here?
Pretty. Happy. Healthy. Weekend. Firecracker.
Crispy Fried Eggs + Asparagus
2 Tablespoons Unsalted Butter
1/2 Pound Asparagus, woody ends trimmed
Kosher or Sea Salt + Black Pepper
Crushed Red Pepper Flakes, for serving
Cherry Tomatoes, for serving
Heat butter in a large skillet over medium high heat. Add asparagus, season with salt and black pepper and cook, stirring often, for 1-2 minutes or until the asparagus has absorbed some of the butter. Crack eggs over the asparagus in an even layer and season the eggs with salt and black pepper. Cover the skillet and cook until egg whites are just cooked through. Cut individual servings out with a knife and serve topped with crushed red pepper and cherry tomatoes on the side. Serves 2+