Asparagus and Eggs

November 27, 2014

Asparagus and Eggs

I love making dishes like this on the weekend. Beautifully cooked asparagus sautéed in a hot pan with macadamia oil, fresh garlic and fresh herbs, served with a side of eggs over easy with the yolk still runny. This just screams simple perfection to me!

This dish is vegetarian, paleo friendly, grain free and, of course, free from gluten, dairy and sugar.

Have you noticed how beautiful the asparagus is this time of year in Australia? I have been ordering two bunches of them each week in my organic fruit and vegetable box from Home Fresh Organics. They are beautiful and tender, especially when eaten soon after buying them.

I get really excited when asparagus is in season. Asparagus is such an interesting vegetable. The top is sweet and delicate, and the flavour and texture changes as you eat further down the stem. I have seen on many cooking shows that the key to eating asparagus is to remove the woody part of the stem. You can either trim the bottoms off, judging where you should make the cut to ensure you remove most of the woody part of the stem. Alternatively, you can give each asparagus stalk a little bend to allow the stem to naturally break in two. If you’re not sure when I mean, then check out this demonstration by A Veggie Venture on how to bend and snap your asparagus.

For me, asparagus and eggs compliment each other perfectly. The creaminess of the runny egg yolk works beautifully with the earthiness of the asparagus. In this dish, the runny egg yolk mixes with the fragrant macadamia oil, infused with garlic and herbs through the cooking process, to make a rich and salty sauce. It is so delicious and really simple to make.

This recipe serves 2.

Asparagus and Eggs

Ingredients

  • 4 organic free range eggs
  • 2 bunches of organic asparagus
  • 2 tablespoons of macadamia oil (or extra virgin olive oil or coconut oil)
  • 2 garlic cloves, finely diced
  • 1 handful of fresh parsley or basil
  • Himalayan salt and pepper

Method

  1. Remove the ends of your asparagus stems by either trimming them with a knife or using the bend and snap method as described above. Wash and dry the asparagus well. Be very gentle with the tips when washing.
  2. Heat a large frying pan over high heat. Add 1 tablespoon of macadamia oil (or your chosen oil) to the pan and then add the asparagus. Cook for 5 minutes, tossing regularly to ensure the asparagus cooks evenly on all sides.
  3. Add the garlic and fresh herbs to the pan and cook for 2 minutes, stirring regularly. Watch the garlic as you do not want it to burn – this will make it bitter.
  4. Add a pinch of Himalayan salt and cook for a further minute or two until the asparagus is lightly browned. Remove from the pan onto your serving plates.
  5. Return the frying pan to the hotplate and turn down to medium heat. Add the remaining tablespoon of oil. Crack your four eggs into the frying pan. Cook for a few minutes until the translucent egg white starts to cook and turn white in colour. Turn the eggs when the egg white surrounding the egg yolk is almost entirely white. Once you have flipped the eggs, only cook them for 10 to 15 seconds to seal the top layer of egg. If you cook them longer you run the risk of cooking the egg yolk too much. Remove the eggs from the pan immediately and place them on your serving dish next to the cooked asparagus.
  6. Sprinkle a pinch of Himalayan salt over your eggs and grind some black pepper over the top if desired. Enjoy immediately!

 

This Asparagus and Eggs recipe is wonderful for breakfast, but it also makes a delicious and easy lunch or dinner.




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