Asparagus with Fried Eggs and Parmesan

Posted by in Recipes on Sep 11, 2012 . .

2- 1lb bunches asparagus spears ( about 40)
1 Tbsp Olive Cart Slow Roasted Garlic Olive Oil
1 clove garlic, minced
salt and black pepper to taste
2 tsp Olive Cart Basil Leaf Olive Oil
8 eggs
Coarsely grated fresh Parmesan cheese

Snap off and discard woody bases form asparagus spears. In a large bowl toss asparagus with Slow Roasted Garlic Olive Oil, minced garlic, salt, and pepper. Massage oil onto asparagus to evenly coat. Grill asparagus, covered, direclty over med-hot coals for 5 minutes, turning once. Meanwhile, heat a 12 inch skillett oer medium heat. Add Basil leaf olive oil, add eggs, sprinkle with salt and pepper. Reduce heat to low. Cook eggs 3-4 minutes, until whites are completely set and yolks begin to thicken. Divide asparagus amoung four plates. place two eggs on each mound of asparagus. Sprinkle with parmesan cheese.

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