Pan-Seared Asparagus Salad With Frisee and Fried Egg

1. 1

   Mash the garlic and a pinch of salt into a paste with the side of a knife.

2. 2

   Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.

3. 3

   Place a large skillet over medium-high heat for 20 seconds.

4. 4

   Add 3 tablespoons oil.

5. 5

   When it shimmers, add the asparagus.

6. 6

   Toss occasionally until golden brown and almost tender, 2 to 3 minutes.

7. 7

   Add a pinch of salt and cook until tender, 1 to 2 minutes longer.

8. 8

   Transfer to a large bowl; add the frisee and the garlic-anchovy dressing and toss gently.

9. 9

   Return skillet to medium heat and add the remaining 1 tablespoon oil.

10. 10

    Crack in the eggs; season lightly with salt and pepper.

11. 11

    Cook until the eggs are just set, about 3 minutes.

12. 12

    Divide the salad between two serving plates.

13. 13

    Top each with an egg.

* Per serving · 4 servings · Values may vary.