Grilled Asparagus and Fried Eggs with Sage

Miriam Rubin's celebration of Asparagus.

By Miriam Rubin

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This brunch or supper dish celebrates asparagus, one of spring's first and most delightful vegetables. Here, thin spears are coated in olive oil and grilled stovetop, adding a subtle smoky flavor while preserving their fresh crispness. The asparagus pairs beautifully with the eggs, which are cooked with whole sage leaves, onion, and Parmesan. Aromatic sage is one of the first herbs to return in early spring. This dish tastes luxurious, and it's packed with nutrients. Asparagus provides protein and fiber. Eggs add high-quality protein plus antioxidants for eye health and choline to help brain function.

Miriam Rubin, author of Tomatoes

Ingredients

  • 2 teaspoons plus 1 tablespoon olive oil
  • 12 ounces thin asparagus, tough ends snapped off
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon butter
  • 12 sage leaves, rinsed and patted dry
  • 4 farm-fresh eggs
  • 1 small onion or 3 scallions, thinly sliced
  • 3 tablespoons grated Parmesan cheese
  • Buttered toast, for serving
     

Directions
1. Brush a grill pan with the 2 teaspoons oil and heat over medium heat for 3 minutes. Add the asparagus, season with salt and pepper, and grill, turning a few times until tender, about 5 minutes, depending on thickness. Remove from heat and cover loosely to keep warm.

2. In a medium or large nonstick skillet, melt the butter in the remaining 1 tablespoon oil over medium heat. Add the sage leaves in a single layer. When all are added, fry about 2 seconds, then remove pan from heat. Crack the eggs on top. Return the skillet to the stove and reduce the heat to medium-low. Sprinkle the eggs gently with onion or scallions. When the whites start to set, sprinkle the eggs with Parmesan. Cover and cook until the eggs are done the way you like them. Place 2 eggs onto each of 2 plates and serve with asparagus and toast.

Makes 2 servings.

Photograph by Felicia Perretti
Originally published in Organic Gardening magazine, April/May 2014

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