Egg and Parmesan Asparagus is a simple but very flavorful recipe. Make it for brunch or for a light dinner.
The combination of parmesan cheese, asparagus and poached eggs is such a palate pleaser. This egg and Parmesan asparagus recipe is one of my all-time favorite meals. This dish is a macro friendly riff off of Asparagus Milanese, just lightened up a little. It makes a great brunch recipe when served with pan toasted sourdough bread. The sourdough toast is a perfect vessel to soak up that runny egg yolk.
If you want to prep this ahead of time, you can steam the asparagus up to two days before serving, and put it in an ice bath right away, then drain, to stop the cooking process. Just refrigerate in an air-tight container.
For convenience sake, you can use pre-shredded Parmesan cheese. But if you have a wedge of Parmesan to freshly grate, definitely use that! The Parmesan adds such a great umami flavor to the asparagus.
If you want the eggs to be poached, you can make them separately, then add them after taking the asparagus out of the oven. Click here for my favorite poached egg recipe.
Kitchen Supplies
- Sharp knife and cutting board
- Pot with steamer basket – I use an asparagus steamer, which is tall and narrow, so that the asparagus can steam upright. It’s great but not necessary, any steamer basket will work.
- Pan that is safe on the stove top as well as oven-safe – I use a basic cast iron pan. The one I have belonged to my grandparents, and I love it. I highly suggest investing in one and learning how to properly care for it. Cast iron pans can be pricey…this one is quite sexy.
Egg and Parmesan Asparagus
Ingredients
- 1 pound asparagus
- 1 tablespoon butter
- 4 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons shredded Parmesan cheese
Instructions
- Preheat oven to 500F.
- Heat approximately two inches of water on the cooktop and insert steamer basket.
- Wash and trim off the woody ends of the asparagus. When the water on the cooktop is simmering, put the asparagus in the steamer and put the lid on the pot. Let steam for three to four minutes, just until the asparagus spears are tender when pierced. Remove from heat and drain water.
- In an oven-safe frying pan, melt the butter over medium-high heat on the stovetop. Add the cooked asparagus and roll the spears in the butter. Sprinkle the garlic powder, parsley and salt over the asparagus. Make space in the middle of the pan and break the eggs. Cook the eggs until they stat to turn opaque, about 1 minute.
- Sprinkle the shredded Parmesan cheese over the dish.
- Bake in the oven until the yolk is your preferred firmness, about 2 to 3 minutes for soft yolks.
- Season with pepper and serve immediately.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 279Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 393mgSodium: 876mgCarbohydrates: 11gFiber: 5gSugar: 3gProtein: 21g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.