Best Roasted Asparagus And Eggs Recipes

ROASTED PARMESAN ASPARAGUS WITH POACHED EGGS AND PROSCIUTTO

Steps:

• Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add prosciutto; sauté until almost crisp, about 1 minute. Transfer to paper towels.
• Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Sprinkle cheese over; roast until melted, about 5 minutes. Divide among 4 plates. Cover to keep warm.
• Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt; bring to boil. Reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate. Sprinkle each serving with prosciutto and thyme. Season with salt and pepper; serve.

ROASTED ASPARAGUS WITH HARD-COOKED EGGS AND SESAME SALT

Steps:

• Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
• Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.
• Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
• Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
• To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.

ROASTED ASPARAGUS WITH COUNTRY HAM, RED-EYE GRAVY, AND POACHED EGGS

Steps:

• Asparagus
• Preheat the oven to 400°F.
• Arrange the asparagus on a rimmed baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Roast until the color intensifies to a bright green and the asparagus spears are tender with crispy edges, 8 to 10 minutes. Remove from the oven and cover loosely to keep warm.
• Ham and Gravy
• While the asparagus is in the oven, heat a dry cast-iron skillet over medium-high heat. Add the ham and cook until the meat is warmed through and begins to brown slightly, about 2 minutes per side. Remove from the skillet and cover loosely to keep warm.
• Without cleaning the skillet, return it to the heat and add the coffee and butter. Stir to mix, scraping the bottom and sides to incorporate any bits of meat. Cook until the gravy reduces slightly, 3 to 5 minutes. Reduce the heat to low and simmer until the dish is assembled.
• Eggs
• Fill another large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
• Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, below). Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
• Assembly
• Divide the asparagus evenly between individual serving plates or place on a large serving platter and top with the ham. Place 1 or 2 eggs on each slice of ham and spoon the gravy on top. Sprinkle with the tarragon and additional salt and pepper, if desired, and serve hot.
• Know-how: Making Poached Eggs
• Poached eggs are as healthy as hard-boiled eggs because they are cooked in water, and as versatile as fried eggs, with yolks as runny or firm as you please. They are easy to make, too. The touch of vinegar added to the water helps the eggs keep their shape while they cook.
• Fill a large skillet with water about 2 inches deep and bring to a boil. Add 2 teaspoons vinegar and a pinch of sea salt and reduce the heat to a simmer.
• Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Quickly turn the egg out of the bowl into the simmering water so the egg keeps its shape when it hits the water. Repeat with the remaining eggs, working in batches, if necessary, to avoid overcrowding the skillet. Cook for 2 to 3 minutes, or until the whites set and a thin, translucent film forms over the yolks. For a firmer yolk, cook 1 to 2 minutes longer. Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.

POACHED EGGS WITH ROASTED ASPARAGUS, PROSCIUTTO, AND CHIVE OIL

Steps:

• Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using.
• Fill 2 large bowls with ice water and ice; set aside. Pour enough water into each of 2 large skillets to reach depth of 1 inch. Bring water to slow simmer over medium heat. Add 3 tablespoons vinegar to each skillet. Carefully crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet. Cook until whites are just set, about 3 minutes. Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. DO AHEAD Can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.
• Preheat broiler. Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tablespoons olive oil; turn asparagus to coat. Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates and drape prosciutto slices over.
• Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto. Drizzle chive oil over and around each serving. Pass remaining chive oil separately.

ROASTED ASPARAGUS AND EGGS

Steps:

• Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
• In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
• Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
• Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

POACHED EGGS W/ROASTED ASPARAGUS, ROSEMARY SALMON, AND CHIVE OIL

Steps:

• For chive oil- Blend olive oil, chives, lemon juice and lemon peel in blender or food processor until smooth. Season to taste with salt and pepper. (Chive oil can be made 3 hours ahead of time. Cover and chill. Return to room temperature before serving.)
• For poached eggs- Fill two large bowls with cold water and ice; set aside.
• Pour enough water into each of two large skillets to reach depth of 1-in. Bring water to a slow simmer over medium heat. Add 3 tbsp vinegar to each skillet.
• Carefully crack each egg into individual ramekins. Gently slide one egg at a time into simmering water, working in batches of three eggs for each skillet. Cook until whites are just set, about 3 minutes.
• Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. (Eggs can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.)
• For rosemary salmon- Preheat oven to 500 degrees. Arrange half of the rosemary sprigs in a single layer in the center of a 13x9x2-in. glass baking dish. Arrange sliced red onion on top of rosemary. Place salmon, skin side down, on top of onion. Sprinkle salmon with salt, pepper, and chopped garlic. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over all and sprinkle with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Roast salmon uncovered until just opaque in the center, about 20 minutes. (Roasted onion and lemon slices can be served on the side.)
• For asparagus- Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tbsp olive oil; turn asparagus to coat. Sprinkle with salt, pepper and garlic powder.
• If using a gas oven, about 14 minutes before salmon is done, place asparagus under the broiler for 6 minutes, turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates. (If using an electric oven, wait until salmon is done, preheat broiler, and broil as instructed.)
• Remove skin from salmon fillets and place on top of asparagus.
• If you made poached eggs ahead, pour enough water into each of two skillets to reacha depth of 1-in; bring to a simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs on top of asparagus and salmon. drizzle chive oil over and around each serving. Pass remaining chive oil separately.
• NOTE: This is great served as a brunch with champagne, orange juice and sliced sourdough toast.

ROASTED ASPARAGUS AND JAMMY EGGS AND HAM

Steps:

• Preheat Oven to 425. Whisk together olive oil, lemon zest and juice, honey and 1/2 tsp salt and 1/4 t pepper. Drizzle over asparagus and toss to coat.
• Bring water to boil. Add eggs with slotted spoon. Reduce to simmer 7 minutes. Remove eggs to cool in cold water bowl for perfect "jammy" eggs.
• Roast Asparagus and Ham for 15 minutes. Cool 5 minutes.
• Stir together yogurt, 2T dill, capers and brine. Serve on the side in a mound.
• Arrange egg halves on top of asparagus. Add red onions and dill weed for garnish.

ROASTED ASPARAGUS WITH EGGS AND PARMESAN

Steps:

• Pre-heat the oven to 400 degrees. Place the asparagus on a baking sheet drizzle with 1 tablespoon of olive oil and the toss to coat. Season lightly with salt and pepper and roast for 15-20 minutes until tender but still crisp. In a small bowl, combine the vinegar and olive oil and about 1/4 teaspoon of salt and pepper. Toss the asparagus with the vinaigrette. Arrange on a serving platter and sprinkle with the egg and parmesan cheese.