Looking for a simple yet elegant dish? This Roasted Asparagus and Eggs recipe is the perfect combination of flavors and textures. Roasted asparagus brings out a subtle sweetness, while soft or hard-cooked eggs add richness to the dish. Whether you enjoy it as a brunch option or a light dinner, this quick recipe offers a healthy and satisfying meal packed with nutrients and flavor.
Roasted Asparagus and Eggs
Course: Breakfast, Brunch, MainCuisine: Mediterranean Inspired4
servings25
minutes25
minutes98
kcalReduced balsamic vinegar mimics an aged vinegar and lends sweets to this spring dish.
Ingredients
1 medium thick asparagus bunch, tough ends removed
2 tablespoons olive oil
Coarse salt
1/2 cup balsamic vinegar
1 teaspoon light-brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved parmesan
Directions
- Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
- In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
- Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
- Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.
This Roasted Asparagus and Eggs recipe is a simple yet flavorful way to enjoy healthy, seasonal vegetables with protein-packed eggs. Whether you’re serving it for breakfast, brunch, or a light dinner, this dish offers a nutritious meal that’s both quick to make and satisfying. Perfect for any time of day!
