Olive OilFried Egg with Roasted Asparagus and Parmesan

1. 1

   Preheat the oven to 400F.

2. 2

   Snap off the woody ends of the asparagus.

3. 3

   Arrange the spears on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper.

4. 4

   Toss with your hands to coat the asparagus evenly with oil and seasonings, then rearrange in a single layer with tips pointing in the same direction.

5. 5

   Roast in the middle of the oven until tender, about 15 minutes.

6. 6

   Heat 1 tablespoon olive oil in a small skillet over high heat.

7. 7

   Add the onions and a pinch of salt.

8. 8

   Cook, stirring to prevent browning, until wilted, about 2 minutes.

9. 9

   Set aside.

10. 10

    About 1 minute before the asparagus is done, heat the remaining 3 tablespoons olive oil in a small nonstick skillet over high heat.

11. 11

    When the oil is hot, crack an egg into a small bowl, then slide the egg into the hot oil.

12. 12

    The egg white will immediately puff and sputter, so be careful.

13. 13

    After about 30 seconds, remove the pan from the heat and spoon the hot oil over the egg to firm the white and film the yolk.

14. 14

    Season with salt and pepper.

15. 15

    Divide the hot asparagus among 4 warm plates.

16. 16

    Top one of the portions with the fried egg, lifting it out of the oil with a slotted spatula.

17. 17

    Return the skillet to high heat and repeat with the remaining eggs; you should not need additional oil.

18. 18

    Garnish each portion with some of the sauteed onions and Parmesan, dividing them evenly.

19. 19

    Serve immediately.

20. 20

    Enjoy with Cakebread Cellars Sauvignon Blanc or another young and brisk white wine.

* Per serving · 4 servings · Values may vary.