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Cakebread Cellars Recipes
Olive Oil Fried Egg with Roast Asparagus and Parmesan Serves 4
1 bunch
large asparagus
2 T.
extra virgin olive oil
1/4 c.
Parmesan Reggiano cheese, grated
salt and pepper
.
4 large
eggs, room temperature
1/4 c.
extra virgin olive oil
salt and pepper
.
extra virgin olive oil
parmesan cheese, grated
4
proscuitto crisps* (optional)
Preheat oven to 400° F. Trim the woody end off of the asparagus spears. Arrange in a row on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast in the middle of the oven until asparagus are tender, about 10 minutes. Dust with the parmesan to lightly coat.
When asparagus is ready, heat a small non-stick skillet over high heat. Add olive oil and crack an egg into the pan. The egg white will puff and sputter as it hits the hot oil so be careful as you add the eggs to the pan. Remove from the heat and spoon the hot oil over the top to set the egg. Season with salt and pepper. Arrange a few asparagus spears on warm plate. Top with a fried egg. Feel free to drizzle with more olive oil and grated parmesan cheese. Garnish with the prosciutto crisps if using. Serve either as a first course or serve two eggs per person with a green salad and loaf of crusty bread as light spring meal.
Enjoy with a glass of
Cakebread Cellars Sauvignon Blanc.
*Proscuitto crisps are made by drying out thinly sliced prosciutto on a parchment lined sheet pan in a 225°F for 30-40 minutes until dry.
Enjoy with a Glass of
Cakebread Cellars
Sauvignon Blanc.
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