I’ve been listening to and enjoying KCRW’s Good Food for a while now. But I’ve really been enjoying their new segment on trying to teach producer Bob Carlson how to cook. Even though he works on a food show, he’s not much of a cook, so every week host Evan Kleiman gives him a dead-simple recipe and makes him go home and cook it. He reports back every week with the results.
I enjoy the segments so much because the recipes are incredibly simple and most sound genuinely delicious. That’s where I picked up this Asparagus with Fried Egg and Parmesan. There’s nothing really that revolutionary about the method or the combination of fried egg and roasted asparagus. But it is simple and completely rewarding. Once broken, the yolk drips over each stalk, creating a wonderful impromptu sauce. It’s a luscious dish perfect for the novice—or anyone excited about asparagus season.
- 1/2 pound asparagus, trimmed and rinsed
- 1 egg
- salt and pepper
- parmesan cheese
- 1 tablespoon olive oil
- 1/2 tablespoon butter
Preheat the oven to 500 degrees. Spread the trimmed asparagus in a large roasting pan big enough to hold them all in one layer. Drizzle on about a tablespoon or two of olive oil, sprinkle with salt and pepper. Coat each spear in the oil by rolling them around in the pan. Set in the oven for 10 minutes.
Meanwhile, fry an egg sunny side up. Place about a 1/2 tablespoon of butter in a small pan, turn the heat to medium. When the butter is melted, gently crack an egg in. Cover and cook until whites have set.
Remove asparagus pan from oven. Transfer the spears to a plate. Carefully slide the fried egg on top. Sprinkle with grated parmesan and season to taste with salt and pepper.