Friday 11 May 2012

Roasted Asparagus and Butter Crumbed Eggs

I try very hard to avoid buying imported or out-of-season foods.  Locally grown, seasonal foods are a fresher, more affordable choice. 

But asparagus taunted me for weeks. 

Everywhere I shopped, I would see slender stalks on display, calling my name. 

Finally, I gave in and bought some imported asparagus for our Meatless Monday dinner…only to find it on offer at our local farms just a few days later. 

Ah, well.  We enjoyed it anyway. 

I roasted our asparagus and served it with butter crumbed eggs.  It looked beautiful, and the rich yolk from the eggs perfectly complimented the flavor of the asparagus.

To prepare this meal, you’ll need:

  • Fresh asparagus, washed and trimmed
  • Olive oil for roasting the asparagus
  • Salt and pepper
  • Parmesan cheese (This is optional.  I didn’t use it on Monday.)
  • 2 baked or poached eggs per serving
  • 1 uncooked egg
  • Seasoned fresh bread crumbs (I season mine with salt, pepper, and a little parmesan cheese)
  • Butter for cooking the eggs
I prefer to use baked eggs for this dish, because they are easier to handle.  I bake my eggs in an oiled muffin pan – one egg per muffin cup – in a 350ºF oven just until the whites are set.  I bake the eggs the night before I need them, and leave them in the muffin pan.  When they’ve cooled completely, I cover the pan with foil and refrigerate the eggs until I need them.

When you’re ready to prepare your meal, preheat your oven to 400ºF and line a rimmed baking sheet with parchment paper. 

Spread the asparagus on the parchment in a single layer and drizzle it with olive oil.  Use your fingertips to toss the asparagus stalks in the oil so that the oil can coat them completely.  Sprinkle salt (and parmesan cheese if you’re using it) over the oiled asparagus stalks.

Bake the asparagus until it’s fork tender.  

When the asparagus is nearly cooked, begin preparing the eggs.  Beat the raw egg and set up a breading station.  Dip each baked egg into the beaten egg and then into the bread crumbs, making a good coating of crumbs top and bottom.

Melt some butter in a sauté pan over medium heat.  When the butter has melted but not begun to brown, place the eggs carefully in the pan and let them cook until the crumbs on the bottom are browned.  Turn the eggs over and brown the other side. 

As soon as the eggs are browned on both sides the dish is ready to serve.  Place some of the roasted asparagus spears in the center of the plate and place the cooked eggs on top of them.  Serve immediately.

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Mary said...

Your butter crumbed eggs look delicious~ especially served on those tender stalks of asparagus!

Aunt B said...

Thank you Mary. We enjoyed them. :)

Six Sisters said...

These look fabulous!!! yummm...those eggs! We can't wait to try them! Thanks for linking up to Strut Your Stuff Saturday. Hope to see you again next week! -The Sisters

Aunt B said...

I'm glad you like the recipe. :) Thank you so much for hosting. I appreciate the opportunity to share my blog.

Unknown said...

I love this! I just saw a recipe for baked eggs the other day and gave it a try. I will be making this soon! Thank you so much for sharing on Thursday's Treasures Week 35. <3 and hugs!

April J Harris said...

Oh, I know exactly what you mean about asparagus - I just love it!

I have never seen eggs crumbed this way, and they look just scrumptious! Eggs and asparagus are such a divine combination, and this dish sounds absolutely wonderful.

Aunt B said...

I'm glad you like the recipe Debi. Thank you for hosting the link party and for stopping by to check out my post. :)

Aunt B said...

Asparagus is such a seasonal treat. I can never resist it. :) Thanks for stopping by the check out the recipe April.

Unknown said...

I've never heard of baking eggs but I'll be trying soon, this sounds too good not to try, would be perfect for a Sunday Brunch! Thanks for sharing!

Aunt B said...

Thank you for stopping by to check out the recipe Joan. I'm glad you found it interesting. said...

I've never seen eggs cooked like this, but they look delicious in your photos! Thanks so much for linking up! said...

Just to let you know I also run Printabelle, so I don't confuse you:) Thanks!

Aunt B said...

Thanks for clarifying that for me. :) I'm glad you enjoyed the post. Thank you for providing me the opportunity to share it.

Miz Helen said...

Hi Aunt B,
What a lovely presentation for your Roasted Asparagus and Butter Crumbed Eggs. This is a very elegant dish! Hope you have a special week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Aunt B said...

Thank you Miz Helen! I'm glad you like it. Thank you so much for hosting. I appreciate the opportunity to share my recipe.

Heather said...

Ohhhh, this looks SO GOOD!!

Aunt B said...

I'm glad you like it Heather. Thank you for stopping by. :)

Amanda said...

The butter crumble eggs look so fancy! Thanks for sharing at Delicious Dish Tuesday :)

Aunt B said...

Thanks Amanda. It's nice when something so simple to make looks so elegant. :) Thank you, as always, for hosting. I appreciate the opportunity to share my recipes.

Alesha @ Full Time Mama said...

What a great presentation! Looks yummy too, even my husband thinks so! :)
Thanks for sharing another great recipe!!

Aunt B said...

Thank you. It is pretty, ins't it? :) I'm glad you like the recipe. Thank you for providing me the opportunity to share it.

Printabelle said...

Hi! I wanted to let you know that you were featured on my Wonderful Wednesday link up:
If you would like a featured button, I have them here:

Aunt B said...

Thank you for featuring my recipe. I'm honoured!

I'll be visiting this week's party with a new recipe later today.

Miz Helen said...

Your recipe is featured on Full Plate Thursday this week. Hope you have a wonderful week end and enjoy your new Red Plate.
Come Back Soon!
Miz Helen

Aunt B said...

Thank you so much Miz Helen! I'll be making mention of your feature in tomorrow's News of the Day post on A Word from Aunt B. It will include a link back to Full Plate Thursday. :)