Grilled Asparagus with Sautéed Egg
Asparagus is not only delicious, it’s packed with antioxidants. Add an egg and enjoy.
- 1 pound Asparagus trimmed and peeled if needed
- 2 ounces olive oil
- juice of 1 lemon
- 1 tablespoon minced onion
- 1 teaspoon fresh thyme, chopped
- toasted fresh croutons
- salt pepper
- 4 eggs
For the asparagus
Combine the olive oil lemon, onion and salt & pepper, toss with asparagus.
At service, grill until tender and cooked but still slightly crisp.
For the croutons
Toss 24 croutons with additional olive oil, salt and pepper.
Bake at 350 degrees until golden.
Reserve for service.
For the egg
Heat a small sauté pan, add butter.
Crack the egg into a cup and gently pour into the pan.
Season the egg with salt and pepper.
When the white is firm and the yolk is warm but runny, slide out of the pan onto the asparagus and
garnish with the croutons.