Garlic butter asparagus with eggs
Frozen asparagus spears tossed in browned butter and garlic, topped with fried eggs for a fast, satisfying dinner. The spears cook tender in minutes while the pan stays warm for the eggs, and the yolks become your sauce.
About 360 calories a serving, 13 g protein, 4 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
You need
From your shelf
- 1 bag (10 oz) asparagus spears
Staples
- 4 tablespoons butter
- 3 cloves garlic
- 4 eggs
- to taste salt
- to taste pepper
- Heat 3 tablespoons butter in a large skillet over medium-high heat until the foam subsides and the milk solids turn golden, about 2 to 3 minutes, tilting the pan to watch the bottom.
- Mince 3 garlic cloves and add to the browned butter, stirring for 30 seconds until fragrant, then dump in 10 ounces of frozen asparagus spears, season with salt and pepper, and toss to coat.
- Cook the asparagus, tossing now and then, until the tips are tender and lightly browned, about 8 to 10 minutes; push the spears to the edges of the skillet.
- Add the remaining 1 tablespoon butter to the center of the skillet, crack 4 eggs into it, and season with salt and pepper, then cook undisturbed until the whites set but the yolks stay soft, about 3 to 4 minutes, spooning the butter over the yolks as they cook.
- Divide the asparagus and eggs between two plates, spooning any pan juices over the top.
Note Swap eggs for a crumble of feta cheese or grated Parmesan if you like. Leftovers keep in the fridge for one day and reheat gently. Serve with toast to soak up the butter and egg yolk.
On the label
ASPARAGUS.
Pictsweet Farms, frozen vegetables, serving 83 g, package 8 oz/227 g. Ingredients as printed on the label.
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Cooks as asparagus. Half of it left? Use up the asparagus.