Fried Eggs With Asparagus, Ramps, And Oyster Sauce

1. 1

   Place the wok with 1 inch of oil in the bottom over high heat. Place a two cup metal bowl next to the wok.

2. 2

   Gently crack the eggs into another small bowl. When the oil is hot and shimmering lower the bowl down to the oil and gently slide them into the oil being careful not to get your hand to near.

3. 3

   They will crackle and bubble. If the stick a little you will want to loosen them with a wooden spatula. When the bottoms have taken on some color carefully pour out most of the oil into the two cup metal bowl.

4. 4

   By now the eggs should be set. Place them onto a plate. Put the wok back over the heat and add the asparagus and the ramps. If need be add a little oil from the two cup bowl.

5. 5

   Cook the veggies just until the ramps soften but the asparagus is still crisp tender. Place the veggies on top of the eggs, drizzle with oyster sauce and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.