Mike Anthony's Pan-Roasted Asparagus with Sunny-Side Up Eggs - Rachael Ray Every Day

Mike Anthony's Pan-Roasted Asparagus with Sunny-Side Up Eggs

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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.