Roasted Asparagus with Egg and Parmesan

Ingredients

• 1 bunch asparagus (about 300 g), woody ends trimmed
• 2 large eggs
• 2 tbsp olive oil
• 2 tbsp grated Parmesan cheese (plus extra for serving)
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• A pinch of chili flakes (optional)

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Instructions

1. Prep

1. Preheat oven to 200°C (400°F).
2. Snap the woody ends off the asparagus — just bend each stalk and it’ll break at the natural point.
3. Place on a baking tray.

2. Season and roast

1. Drizzle the asparagus with 2 tbsp olive oil.
2. Add minced garlic, salt, pepper, and chili flakes (if using).
3. Toss with your hands to coat evenly.
4. Spread in a single layer.
5. Sprinkle with 2 tbsp grated Parmesan.
6. Roast for 10–12 minutes until tender and the tips are slightly charred.
7. Thicker stalks may need an extra 2–3 minutes.

3. Cook the eggs

1. About 5 minutes before the asparagus is done, heat a non-stick pan over medium-low heat.
2. Add a small splash of oil or butter.
3. Crack the eggs in and cook sunny-side up for 2–3 minutes until the whites are set but the yolks are still runny.
4. Season with a pinch of salt.

4. Assemble

1. Divide the roasted asparagus between two plates.
2. Place a fried egg on top of each portion.
3. Squeeze lemon juice over everything.
4. Shower with extra grated Parmesan.
5. Add a crack of black pepper.

5. Serve

1. Serve immediately while hot.
2. Break the yolk and let it run over the asparagus — that’s the sauce.

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Tips

• Runny yolks or nothing. The whole point is the yolk mixing with the Parmesan and asparagus. Don’t overcook the eggs.
• Don’t over-roast the asparagus. It should still have a slight bite. Limp, mushy asparagus is sad asparagus.
• Snap, don’t cut. Bending the stalk finds the natural break point between tender and woody. Everything above the snap is good eating.
• Shave, don’t grate for the topping. Use a vegetable peeler to shave Parmesan over the finished dish — looks great and gives bigger hits of flavor.

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Variations

Variation	Change	Notes
Poached egg	Poach the eggs instead of frying	Lighter, more elegant
With prosciutto	Wrap asparagus in prosciutto before roasting	Salty, crispy, indulgent
With balsamic	Drizzle balsamic glaze over the finished dish	Sweet and tangy contrast
On toast	Serve over thick sourdough toast with the egg on top	Makes it a bigger meal

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Result

Tender, slightly charred asparagus with a salty Parmesan crust, topped with a golden fried egg whose runny yolk becomes the richest sauce imaginable. Simple, elegant, and done in 15 minutes — proof that the best meals are often the simplest.