Roasted Asparagus with Walnut Pesto & Fried Duck Eggs

This easy sheet pan dish is topped with bright lemon juice and our own walnut pesto.

Ingredients:
1½ pounds asparagus, trimmed of tough stems
4-6 pearl onions, peeled and halved
3 duck eggs
Juice of ½ lemon
¼ cup F&L walnut pesto
Sea salt and fresh ground pepper

Method:
1. Cut the asparagus into 2-inch pieces. Put the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.

2. Film the bottom of a large sauté pan with olive oil. Drop asparagus and onions into the pan, and season with salt and pepper, tossing to coat vegetables in oil. Spread out evenly and pop pan in the oven under the broiler, cooking about 3 minutes until just starting to brown.

3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil 1 more minute, until egg whites are set. Remove the pan from the oven.

4. Squeeze the lemon juice over everything and drizzle with the walnut pesto. Give the pan another sprinkle of salt. To serve, top a generous helping of asparagus with a duck egg and serve with a side of toasted bread to sop up the excess yolk.

this week's recipes
brunch time

feature story
preserving summer

from the farm
photo gallery

archives