Mike Anthony's Pan-Roasted Asparagus with Sunny-Side Up Eggs
- Cook Time
- Prep Time
- 4Servings
Ingredients
- 3 tablespoons olive oil
- 16 asparagus spears, trimmed
- 1 clove garlic, smashed
- 1 cup (packed) stemmed fresh spinach (about 2 1/2 oz.)
- 1/2 teaspoon lemon zest
- 4 eggs
- Shaved Parmesan, for serving
Preparation
In a large skillet, heat 2 tbsp. oil over medium-high. Add the asparagus and garlic; season with salt and pepper. Cook, turning the asparagus occasionally, until crisp-tender, about 4 minutes. Add the spinach and lemon zest. Cook, tossing, until spinach wilts, 1 minute. Divide among plates.
Add the remaining 1 tbsp. oil to the skillet; heat over medium. Crack in the eggs. Cook until the whites are set but the yolks are still runny, about 4 minutes; season. Top the vegetables with the eggs and Parmesan.
