Roasted Asparagus with Creamy Eggs

This classic recipe from The Splendid Table’s How to Eat Supper will soon be a household favorite.

1½ pounds asparagus, trimmed of tough stems
½ cup finely-chopped white spring onion
4 eggs
Juice of ½ lemon
4 slices rustic bread, such as Pain au Levain
Olive oil
Sea salt and fresh ground pepper

1. Place 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 onion 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 vegetables just start 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 4 eggs into that space. Broil 1 more minute. Immediately, and carefully, remove the pan from the oven.

4. Squeeze the lemon juice over vegetables and eggs and then sprinkle with salt. To serve, layer bread slices with a large helping of asparagus and a fried egg on top; as you eat the asparagus, dip them in the egg yolk, sopping up juices with the bread.

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