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Grilled Asparagus with Fried Eggs and Pancetta

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Hands-on time 23 mins
Total time 23 mins
Yield

Serves 4

Asparagus and fried eggs are a classic springtime combo for good reason--they're delicious together. Medium-thick asparagus spears will char nicely outside while staying crisp-tender within.

Ingredients

  • 1 pound asparagus, trimmed
  • Cooking spray
  • 8 (1-ounce) slices refrigerated polenta
  • 2 ounces pancetta, chopped
  • 1 1/2 cups sliced onion
  • 1/8 teaspoon crushed red pepper
  • 3 garlic cloves, thinly sliced
  • 2 teaspoons butter
  • 4 large eggs
  • 3/8 teaspoon kosher salt, divided
  • 3/8 teaspoon freshly ground black pepper, divided
  • 2 teaspoons extra-virgin olive oil

Nutrition Information

  • calories 246
  • fat 14.7 g
  • satfat 5.2 g
  • monofat 4 g
  • polyfat 1.3 g
  • protein 13 g
  • carbohydrate 16 g
  • fiber 4 g
  • cholesterol 204 mg
  • iron 4 mg
  • sodium 579 mg
  • calcium 66 mg

How to Make It

  1. Heat a grill pan over high heat. Coat pan and asparagus with cooking spray. Add asparagus to pan; cook 7 minutes or until charred, turning occasionally. Place asparagus on a baking sheet; keep warm. Lightly coat polenta with cooking spray. Add polenta to pan; cook 2 minutes on each side or until grill marks appear. Add polenta to pan with asparagus; keep warm.

  2. Heat a large nonstick skillet over medium-high heat. Add pancetta to pan; sauté 2 minutes or until pancetta begins to brown. Stir in onion, red pepper, and garlic; sauté 6 minutes or until onion is lightly browned. Add onion mixture to pan with asparagus and polenta; keep warm. Return skillet to medium-high heat. Add butter to pan; swirl to coat. Crack eggs, 1 at a time, into pan; cover and cook 2 minutes or until whites are set and yolks are soft. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.

  3. Divide polenta, asparagus, and onion mixture evenly among 4 small plates; top each serving with 1 egg. Sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; drizzle each serving with 1/2 teaspoon oil.