Friday, June 14, 2013
Simple (but tasty) Roasted Asparagus with Fried Egg and Parmesan
I'm going to be honest with you. This week has been terrible. On a scale from 1-10 it was a -50. Work has been awful, this is only the second month into my new job and I'm seriously considering throwing in the towel and hopping right back unto that job hunting train. I've been so physically and mentally fatigued that when I come home I can barely convince myself to move, let alone fix a meal (a pretty, picture-worthy meal at that). Needless to say I've become one of those people living off of god awful t.v. dinners and stale triscuits.
Today was the first day where I had any motivation to fix anything, mostly because it's Friday (can I hear an amen?!) I've had some fresh asparagus that I picked up from the farmers market just sitting in the fridge all sad, lonely, and forgotten so I simply had to cook it. This meal is fast, fresh, and delicious! The yolk from the fried egg acts like a heavenly decadent sauce that adds richness to the asparagus and of course the cheese on top makes it that much better. Is there anything in this world that cheese doesn't make better? (Even a crappy week).
Roasted Asparagus Topped with Fried Egg and Parmesan
1 bunch of fresh asparagus
1/2 of vegetable oil
1 tsp balsamic vinegar
dash of salt and pepper
1 TBS butter
fresh Parmesan Cheese (grated or shaved)
1.Preheat oven to 350 degrees F. I used my small toaster oven.
2.Take each asparagus and bend slightly, it should break were the end is driest, toss the bottoms of the asparagus (these are too hard and chewy to eat). Coat the trimmed asparagus with oil, vinegar, salt & pepper and lay on a cookie sheet lined with aluminum foil. Bake for about 5-10 min. (or until the asparagus are fork tender).
3.In the meantime, melt the butter in a saute pan on medium high heat and carefully crack open each egg, being careful not to break the yolks. Let cook for about 3 min. or until white is done.
4.Take cooked asparagus and place on plate, carefully place each egg on top then sprinkle with parm cheese and one more dash of salt and pepper.