Delicious asparagus and eggs: a delightful combo of flavors and textures, an easy recipe cooked in a skillet or a pan and ready in about 15 minutes.
Enjoy a delectable combination of tender asparagus and perfectly cooked eggs with our irresistible pan-fried asparagus and eggs recipe, a truly irresistible dish perfect for the asparagus season.
Sautéed to perfection in a sizzling pan, the vibrant green and crispy asparagus spears are complemented by the rich and creamy yolks of the eggs. Whether enjoyed as a satisfying breakfast, a delightful brunch option, a light lunch, or an easy dinner, our asparagus and eggs will leave you satisfied.
Why will you love this recipe?
- A quick skillet meal that uses just three ingredients (not counting oil and spices) and is ready in about 15 minutes.
- A delicious combination of ingredients: Asparagus and eggs complement each other beautifully, creating a harmonious blend of flavors and textures.
- Nutritious: Fresh asparagus is a nutrient-rich vegetable packed with vitamins, and eggs are a good source of high-quality protein.
- Asparagus is a spring vegetable known for its long, tender spears and distinct flavor.
- Eggs: One or two eggs per serving; it depends on appetite.
- Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a strong and nutty flavor. Parmesan adds a salty and savory note, providing depth and richness to dishes like asparagus and eggs.
- Ensure you use freshly grated cheese from a wedge, not pre-grated Parmesan.
- Olive oil for pan-frying the eggs and asparagus.
- Red chili flakes, also known as crushed red pepper flakes, are dried and crushed chili peppers. They provide mild to moderate heat, adding a subtle spicy kick to the eggs (optional).
- Fine sea salt or kosher salt and ground black pepper.
- Additional ingredients: Fresh parsley, dill, chives, thyme, or basil. Chop them finely and sprinkle them over the fried eggs and asparagus just before serving.
How to cook asparagus and eggs?
- Wash and dry the asparagus stalks with a paper towel. Trim off the woody ends.
- Heat the pan: Place a large skillet or frying pan over medium heat. Add a drizzle of olive oil and allow it to heat up.
- Cook the asparagus: Add the spears to the pan in a single layer. Sprinkle with salt and pepper to season. Cook for about 3-4 minutes, flipping occasionally using tongs. The stalks should be only half-cooked as they continue cooking with the eggs. Adjust the cooking time based on your desired level of doneness (1).
- Add the eggs: Flip the spears again and crack the eggs on top of them (2). Lower the heat and cover the pan with a lid to allow the eggs to steam fry.
- Cook for a few minutes or until the egg whites are set, and the egg yolks are done to your liking.
- Sprinkle the grated Parmesan, red chili flakes, salt, and pepper on top of the eggs. Add chopped fresh herbs if you like.
- Transfer the food to a serving plate using a large slotted spoon or a slotted spatula.
- Don't overcook the asparagus: Aim to only half-cook the spears before adding the eggs, as they will continue cooking together.
- Control the heat: When frying the eggs, adjust the heat to low or medium-low to prevent them and the spears underneath from burning.
- The cooking time depends on how you like your eggs. I want mine to have the egg whites set and the yolks creamy, so it took me about 5 minutes once I added the eggs. Check regularly, and stop when you like what you see.
- Experiment with different cheeses: While Parmesan is a classic choice, feel free to try crumbled feta, goat cheese, or shredded cheddar.
Feel free to experiment with different seasoning blends and spices according to your preferences. Consider options like garlic powder, paprika, or herbs like thyme or rosemary.
Yes. You can beat and season them and pour them over the vegetables. Or you can make poached eggs or soft-boiled eggs in a different pan. You could also top the spears with hard-boiled sliced or chopped eggs.
You can add other vegetables to the pan-fried asparagus and eggs for more variety. Sliced bell peppers, cherry tomatoes, or mushrooms are great options. Just ensure they are compatible in terms of cooking time with the rest of the ingredients.
You could also fry some chopped bacon with the asparagus or cook the bacon slices separately and serve them with the dish.
The number of servings in the pan-fried asparagus and eggs recipe can vary depending on portion sizes and individual appetites. As a general guideline, when cooked with 4 eggs, the recipe can typically serve 2 to 4 people.
How to store and reheat?
I recommend serving the asparagus and eggs immediately.
However, leftovers can be refrigerated in an airtight container for 2-3 days. We usually eat the leftovers cold or at room temperature on a slice of toasted bread.
Reheat the leftovers in the pan on low heat for a few minutes. You could chop the asparagus spears a bit to help them reheat quicker so that the eggs don’t dry out too much during reheating.
Reheat in microwave, loosely covered, in short intervals until heated through.
Side dishes for fried eggs and asparagus
Toast or bread for soaking up any delicious runny yolks. You can also make open-faced sandwiches.
Salad: A light and refreshing salad with lettuce, cherry tomatoes, cucumbers, and onions with vinaigrette.
Grains like quinoa, rice, or couscous make the meal more filling and balanced.
Potatoes: Toss chopped potatoes or potato wedges with olive oil, salt, and herbs like rosemary or thyme, and roast them in the oven until golden and crispy.
Sautéed mushrooms complement the flavors of asparagus and eggs nicely. Cook them with a bit of butter or olive oil, garlic, and herbs until they become tender and golden. Season them with salt and pepper to taste.
Avocado: Sliced or mashed avocado adds a smooth buttery texture to the dish, complementing the flavors of the other ingredients.
More Egg Recipes
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
Pan-Fried Asparagus and Eggs
- Large cast-iron skillet or frying pan
- 1 lb asparagus 450 g
- 2-4 eggs
- 2 tablespoons olive oil
- 1 tablespoon Parmesan freshly grated
- a sprinkle red chili flakes Note 1
- fine sea salt and black pepper
- fresh chopped chives Note 2
- Asparagus: Wash and dry the spears and trim off the tough ends. 1 lb/ 450 g
- Heat the pan: Place the pan or skillet over medium heat. Add the oil and allow it to heat up. 2 tablespoon olive oil
- Cook: Add the asparagus spears to the pan in a single layer. Sprinkle with salt and pepper. Cook for about 3-4 minutes, flipping occasionally using tongs, until the spears are half-cooked. Adjust the cooking time based on your desired level of doneness but remember that the asparagus will continue cooking once you add the eggs.
- Add the eggs: Flip the spears again and crack the eggs on top of them. Lower the heat and cover the pan with a lid to allow the eggs to steam fry (Note 3). 2-4 eggs
- Cook for a few minutes or until the egg whites are set, and the egg yolks are done to your liking. Check regularly (Note 4).
- Sprinkle the dish with the grated Parmesan, red chili flakes, salt and pepper. Add chopped herbs if you like. 1 tablespoon Parmesan + red chili flakes + salt + pepper + chives
- The red chili flakes are optional. They can be replaced with other spices or seasoning mixtures.
- Or other freshly chopped herbs like parsley, basil, thyme, or dill are great.
- Control the heat: When frying the eggs, adjust the heat to low or medium-low to prevent them and the asparagus spears underneath from burning.
- The cooking time depends on how you like your eggs. I want mine to have the egg whites set and the yolks creamy, so it took me about 5 minutes once I added the eggs. Check regularly and stop when you like what you see.