Sunday Brunch: Olive Oil-Fried Eggs with Asparagus

Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

[Photograph: Sydney Oland]

If you've never fried an egg in lots of olive oil, you're missing out on some major crisp, puffy, runny action. But be warned, it's hard to go back to the more modest fried egg once you've tried this version. This type of egg cookery is not for the faint of heart—when you drop the egg into the oil it splatters quite a bit. So please be careful if you're trying this out for the first time.

If you're having people over for brunch, roast your asparagus before they arrive. It'll save you time and energy, and they're wonderful served at room temperature. Once company arrives, just fry up your eggs and brunch is ready to serve.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)