I’m experiencing an egg renaissance. You see, when I first started dating my husband over 6 + years ago, he had a total aversion to eggs. This was inherited from his father, who also has an aversion to eggs of any kind, and Scott decided he hated eggs too. So, I got to hear how much he hated eggs any time I made them when we first started dating (annoying).
Scott’s mom was in disbelief when the a few years ago he actually ate an egg at breakfast. Let me tell you, it was not easy to get him to this point. He also says it was partially due to his Sailboat racing endeavors. It is hard to stay full on a breakfast of French toast and bacon. Those sailors go all day without eating and he eventually realized that protein is a sailor’s breakfast.
So it is with much joy that I have been embracing eggs much more often in my dishes in the past few years. It is so much more fun to enjoy eggs with others, just like it is much more fun to cook for many versus just one person.
And so I digress. I grill asparagus often, and I wanted to jazz it up a bit. A sunny side up egg pairs perfectly with grilled asparagus as the runny yolk glazes the smoky stalks with additional flavor, while the fresh grated parm adds some saltiness and umami mouth feel. It’s kind of like making a deconstructed hollandaise. Once you have grilled asparagus this way, you’ll wonder why you never thought of it before! How do you like your asparagus?Print
- 1 lb asparagus, thick bottoms of the stalk removed
- 4 eggs
- 1 tblsp olive oil
- fresh ground pepper, to taste
- sea salt (or sel gris, fleur de sel, whatever suits your fancy)
- 2 tbsp (or more to your liking) fresh grates parmesan
Preheat your grill to medium direct heat, about 350 degrees. Oil your grill grates so food does not stick. Toss the asparagus in the olive oil and then grill the asparagus directly on the grates perpendicular so they do not fall through the grates. Grill approximately 4-5 minutes per side or until char marks have begun to form. Remove the asparagus from the grill. Next, get a skillet hot and coat in butter. Cook 2 eggs until the outer white begins to solidify, and then remove and place on top of the asparagus. Finish with salt, pepper and a parmesan. Prepare to be amazed at how easy and delish this is!
PS: To experience my “egg renaissance”, here are some of my favorite recipes including eggs: