Asparagus Brunch (with Eggs)

This is a delicious asparagus brunch recipe: eggs and asparagus cooked in a skillet or a pan and ready in about 15 minutes.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Servings people

Calories 244kcal

Author Adina

Asparagus: Wash and dry the spears and trim off the tough ends.
1 lb asparagus
Heat the pan: Place the pan or skillet over medium heat. Add the oil and allow it to heat up.
2 tablespoons 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 + a sprinkle red chili flakes + fine sea salt and black pepper + fresh chopped chives

Seasoning: The red chili flakes are optional. They can be replaced with other spices or seasoning mixtures.
Herbs: 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.