Garlic Asparagus Eggs
This garlicky crispy Asparagus Eggs has quickly become my favorite go-to spring/summer lunch. The Asparagus, Garlic and Avocado constitute a starch-free hash of sorts chocked full of good fats and nutrients. Ready in ten minutes, with in season Asparagus bursting with goodness making this the perfect nourishing pause for a busy weekday or weekend breakfast, brunch or lunch.
Organic Ingredients Serves 1
1 Bunch/12 Asparagus Spears (of the thicker variety)
4 Cloves Garlic
2 Pastured Eggs
1 Avocado, ripe, but not soft
1 Tbsp. Extra Virgin Olive Oil, for cooking
1 Tbsp. Extra Virgin Olive Oil, for serving
1 Tbsp. fresh Parsley, leaves only, for garnish
Sea Salt & Black Pepper, to taste
Method:
Wash Asparagus and snap or chop off the woody ends (approx. 3 inches worth). Chop Asparagus into thin rounds. Peel and chop Garlic small. Chop Avocado in half, remove seed and dislodge from skin using a butter knife. Slice horizontally.
Add 1 tbsp. Olive Oil to a 10 inch frying pan and bring to medium heat. My 10 inch Green Pan is perfect for this recipe. Add in Asparagus, a sprinkle of Salt and Black Pepper and saute for 2.5 minutes. Cover and cook for a minute. Remove cover and add in your Garlic and saute for 30 seconds stirring as you go. Make two cavities/holes in your pan to fry your Eggs and crack the Eggs into your pan. Place the Avocado slices on top of the Asparagus and around the Eggs. Continue to cook until the Eggs are cooked 'sunny side up’ with the whites set and the yolk runny on the inside. Season Avocado and Eggs with Salt & Black Pepper. Carefully dislodge the Eggs from your pan using a flat turner. Plate Eggs in the center of your plate with the Asparagus and Avocado surrounding it. Finish with Parsley and 1 Tbsp. Olive Oil and enjoy!