Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light May 2015

Gallery

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

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

246 calories; fat 14.7g; saturated fat 5.2g; mono fat 4g; poly fat 1.3g; protein 13g; carbohydrates 16g; fiber 4g; cholesterol 204mg; iron 4mg; sodium 579mg; calcium 66mg.
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