Fried eggs with asparagus
2 servings
10 minutes
Asparagus omelette is an exquisite and simple recipe from French cuisine that combines the tenderness of eggs with the refined taste of asparagus. Lightly sautéed in clarified butter after quick blanching, asparagus acquires a delicate texture and a hint of nuttiness. Topped with beaten eggs, it becomes a juicy base for an airy casserole that takes on a golden hue and rich flavor in the oven. Parsley adds freshness and a touch of spice, completing the composition. This dish is perfect for a morning breakfast or a light dinner served with crispy baguette and a glass of white wine.
1
Clean the asparagus, wash it, cut into pieces 1-1.5 cm long, place in boiling salted water for 1.5-2 minutes, then drain, transfer to a pan with oil, and lightly fry.
- Fresh asparagus: 250 g
- Sea salt: pinch
- Clarified butter (ghee): 100 g
2
Pour the eggs into a bowl, add salt, beat them, pour over the fried asparagus, and place in the oven for 2-3 minutes.
- Chicken egg: 4 pieces
- Sea salt: pinch
3
Serve the fried eggs sprinkled with parsley.
- Parsley: to taste