Pan-Seared Asparagus Salad With Frisee and Fried Egg – a delicious recipe with garlic, Salt, anchovy, lemon juice, extra virgin olive oil, frisee lettuce. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Mash the garlic and a pinch of salt into a paste with the side of a knife.
2
Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
3
Place a large skillet over medium-high heat for 20 seconds.
4
Add 3 tablespoons oil.
5
When it shimmers, add the asparagus.
6
Toss occasionally until golden brown and almost tender, 2 to 3 minutes.
7
Add a pinch of salt and cook until tender, 1 to 2 minutes longer.
8
Transfer to a large bowl; add the frisee and the garlic-anchovy dressing and toss gently.
9
Return skillet to medium heat and add the remaining 1 tablespoon oil.
10
Crack in the eggs; season lightly with salt and pepper.
11
Cook until the eggs are just set, about 3 minutes.
12
Divide the salad between two serving plates.
13
Top each with an egg.
320
kcal
Calories
28
g
Fat
11
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 small garlic clove, finely chopped, Salt, 3/4 teaspoon finely chopped anchovy, 2 teaspoons lemon juice, and more.
Yes, Pan-Seared Asparagus Salad With Frisee and Fried Egg falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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