Asparagus & Eggs

After having a terrific lunch very similar to this at The Cheesecake Factory I decided to try it at home. My version lacks the pine nuts and blend of herbs, but also the extra butter and oil that I don’t need anyway. I think it looks like a meal you slaved over (and feels a little fancy!) when it’s really pretty quick and simple. This is great for breakfast, lunch, or dinner, tastes delicious, and fills you up.

Asparagus has gotten a lot of buzz lately and I could go on and on with all of the amazing benefits that are being uncovered. The bottom line is that asparagus has a very unique group of anti-inflammatory agents as well as anti-oxidants. Asparagus also has a high respiration rate which means it loses nutrients fast after being picked so it needs to be eaten as soon as you buy it. Wrapping the bottom of the stems in a damp paper towel and placing in the fridge when you bring it home will help slow the respiration until you can cook it. The recipe below is for one serving.

2 eggs
10-12 asparagus spears
5 cherry or grape tomatoes, sliced in half
1/4 avocado, sliced (optional)
olive oil
salt and pepper

First, roast the asparagus if not using leftovers. Clean and trim asparagus spears. Preheat oven to 400 degrees. Place asparagus on foil-lined baking sheet and drizzle with olive oil and a squeeze of lemon. Toss to coat evenly and season with salt and pepper. Roast about 10 minutes. Meanwhile, slice tomatoes and season with salt and pepper. Heat a teaspoon of olive oil over low heat in a large skillet. Add the eggs and cover for about 3 minutes. Remove cover and add tomatoes to sides of pan and continue cooking until eggs are done to your liking and tomatoes are heated through. Arrange roasted asparagus on plate and place eggs and tomatoes on top. I also like to add a few slices of avocado to my plate.

Enjoy your fancy eggs:)



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