A quick dinner built on good asparagus that's already trimmed and prepped. The steam-in-bag saves you fifteen minutes of work, and a hot skillet finishes it with colour while eggs turn silky on top. Perfect for a tired weeknight.

Serves 2. 25 minutes, 12 at the stove.

About 300 calories a serving, 9 g protein, 11 g carbohydrate, 26 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. While it heats, steam the asparagus in its bag according to the package directions, about 3 minutes.3 min
2. Mince 2 garlic cloves. When the oil is shimmering, add the garlic and let it sizzle for 30 seconds until fragrant. Spread the steamed asparagus across the pan in one layer and let it sit without stirring for 2 minutes to brown.2 min
3. Toss the asparagus once and cook for another minute, then push it to the sides of the pan. Season with salt and pepper to taste.1 min
4. Add 1 tablespoon butter to the center of the pan. Crack 2 eggs into the pan and let them cook undisturbed for 2 minutes while the asparagus stays warm at the edges.2 min
5. When the whites are set and the yolks still jiggle slightly, slide the eggs and asparagus onto a plate. Squeeze fresh lemon juice over everything and serve with bread.

Note Swap the butter-fried eggs for a handful of toasted breadcrumbs tossed with garlic oil if you prefer. Leftovers keep one day covered in the fridge; reheat gently in a skillet. Serve with crusty bread to soak up the yolk and garlic oil.