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.

_________________________________________

This post is linked to Gallery of Favorites hosted by Premeditated Leftovers and The 21st Century Housewife, to the Pity Party at {30 Days}, to Foodie Fridays hosted by Rattlebridge Farms, to Saturday Link and Greet hosted by Country Momma Cooks, to Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday Link Party hosted by Addicted to Recipes,  to Think Pink Sundays hosted by Flamingo Toes, to Sunday Round Up with Heather, Kayla, and Rose, to CraftoManiac Monday hosted by CraftoManiac,  to Makin' You Crave Monday hosted by Mrs. Happy Homemaker, to Delicious Dish Tuesday hosted by Coping with Frugality, Mama Chocolate, and Full Time Mama, to Topsy Turvy Tuesday hosted by I'm Topsy Turvy, to Cast Party Wednesday hosted by The Lady Behind the Curtain, to Sugar and Spice and Everything Nice at Seven Thirty Three, to Look What I Made! hosted by Creations by Kara, to Wow Me Wednesday hosted by Polka Dots on Parade, to Wonderful Wednesday hosted by Printabelle, to Full Plate Thursday at Miz Helen's Country Cottage, to Party Time at The 36th Avenue, and to Thursday's Treasures hosted by Recipes for my Boys.