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The inspiration for this recipe came from one of the more popular asparagus recipes on Serious Eats but adds crispy pancetta, a hefty dose of parmesan, and some fresh-tasting parsley. If you want to make this recipe vegetarian, then you can opt out of using the pancetta and substitute oil or butter for cooking the asparagus.
If you don't have an oven or broiler and need to finish this on the stovetop, then lower the heat and cover the dish so that the eggs set without overcooking from the bottom of the pan. Serving it with some crusty bread to make mini-sandwiches (or just to soak up the runny yolk) is definitely a good idea.
I happen to love a kick of heat in almost everything that I make, but I realize not everyone feels that way. Feel free to leave out the chili flakes in the recipe or increase the amount, depending on your desired heat level.
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About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!