Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
Hands-on Time:
23 Mins
Total Time:
23 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

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