Asparagus and Eggs

Asparagus and eggs come together in this simple, yet elegant dish that’s perfect for a fresh spring breakfast or a light lunch. The tender asparagus and runny eggs make for a delightful combination of flavors and textures.

Ingredients

• • • 1 tablespoon olive oil

    • 1 garlic clove, finely chopped

    • 8 thin asparagus stalks, trimmed

    • 2 large eggs

    • Salt and freshly ground black pepper, to taste

    • 1 pinch red pepper flakes (optional)

Directions

1. Prepare the skillet.
   Heat a small skillet over medium-high heat. Once hot, add the olive oil and garlic. Stir and cook the garlic for about 30 seconds, until it becomes fragrant but not browned.

2. Cook the asparagus.
   Add the trimmed asparagus stalks to the skillet, making sure to turn them frequently so they cook evenly. Let them cook for about 4 minutes, or until they’re tender enough to be pierced with a fork.

3. Add the eggs.
   Spread the asparagus out in the pan, creating enough space for the eggs. Crack the eggs directly over the asparagus, being careful not to break the yolks. Cover the skillet with a lid and let the eggs cook for about 4 minutes, or until the whites are set and the yolks reach your preferred level of doneness.

4. Season and serve.
   Remove the skillet from the heat. Season the dish with salt and freshly ground black pepper to taste. For a little extra heat, sprinkle with a pinch of red pepper flakes (optional). Serve immediately and enjoy your light, flavorful meal!

Nutrition (per serving)

• Calories          :   294

• Fat                   :  23g

• Carbs              :   7g

• Protein            :  16g

This dish is as quick and easy as it is delicious. The fresh, slightly crisp asparagus paired with the creamy eggs makes for a perfect balance of taste and nutrition. Feel free to add a slice of toasted bread on the side for a more filling meal!

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