March 13, 2020
Eating vegetables for breakfast has now become a norm and during spring, when asparagus is in season, it is delicious with eggs for breakfast. This asparagus could easily be eaten with warm toast or rotis for any meal of the day.
1 bunch white asparagus
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ajwain
2 to 3 tablespoons olive oil or ghee
1 tablespoon sharp cheese (cheddar or parmesan)
Pinch of chili powder
Preheat the oven to 350°F. Trim and discard the last 1 to 2 inches of the asparagus stalks and toss them with salt, black pepper, ajwain and ghee or olive oil. Lay them flat on a cast iron shallow skillet or a small baking sheet. Roast the asparagus for 3 to 4 minutes until they are cooked but yet crisp.
Drop the four eggs on top, sprinkle a little bit more salt and drizzle a touch of olive oil over them. Return the pan to the oven for another 2 to 3 minutes or until the whites are are done but the yolks are still runny.
Sprinkle chili powder on top and serve immediately.
Green asparagus can be substituted with white but the baking time will vary based on the thickness of the asparagus.
Cook for another 2 to 3 minutes if you want the egg yolks hard.
Add sliced serrano pepper to the asparagus for a hotter finish.
December 02, 2022