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Asparagus with Fried Egg

Active Time: 10 minutes
Total Time: 25 minutes
  • Super Fast
  • Vegetarian
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Why we love it:

About a decade ago, my grandma came to San Francisco to visit and we had a version of this dish in Sausalito. She’s since always told me it’s one of her favorite go-to easy dinners. It’s quite simple but totally satisfying.
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Ingredients

  • 1 cup Quinoa
  • 11⁄2 cups Water
  • 1 teaspoon Kosher Salt (divided)
  • 2 bunches Asparagus
  • 3 teaspoons Extra Virgin Olive Oil (but this is variable, depends on eggs)
  • 4 Eggs (maybe 6 or 8)
  • 1⁄4 cup Parmesan Cheese (freshly grated is ideal)

Cooking Instructions

  • 1. PREHEAT THE OVEN TO BROIL
  • 2. QUINOA

    Place the quinoa and water in a pot. Add ½ of the salt and stir. Bring to a boil, then stir well, and reduce to medium heat. Partially cover the pan. Cook for about 7 minutes, then stir and cover completely. Simmer for another 10 minutes or until the quinoa is fluffy and tender. Leave the lid on until serving.

  • 3. ASPARAGUS

    Trim the bottom end off of the asparagus stalks - look for where they become firm and woodier, you can try and poke a fingernail in and see if it’s easy or resists. Usually about ½ an inch.

    Place on a baking sheet and drizzle with a bit of olive oil (you don’t really need to measure, just a ½ teaspoon or less). Add a pinch of salt.

    BROIL for 6 - 8 minutes or until they’re mostly bright green, but a little charred as if you grilled them, and tender. Remove from the oven.

  • 4. EGG

    While the asparagus is broiling, heat a non-stick frying pan over medium high, with 1 teaspoon of olive oil per batch. Crack in the fried eggs (usually 1-3 at a time depending on the pan and how many batches you want to do). Let them sizzle in the oil. The edges will get lacy and golden brown. If you want to help the yolks along, or prefer them more well done, you can cover the egg for a minute. Or, you can flip it over easy if you like. But you can also just let them sizzle until set and done.

    Repeat with a second batch of eggs if needed.

  • 5. SERVING

    Arrange asparagus on a plate, scoop quinoa over the bottom and top with an egg. Very generously garnish with parmesan.

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Substitutions

  • EGG FREE:
    going eggless is no problem! Serve with a seared wedge of firm tofu seasoned with garlic powder, toss a can of drained garbanzo beans or black beans into the quinoa before scooping over, sear and add veggie sausages or meat-less meat
  • PESCATARIAN:
    with or without the egg, add sautéed shrimp, flakes of smoked salmon, or a seared filet of any fish
  • QUINOA:
    omit and serve with bread. Or use rice, lentils, couscous, or really any grain
  • ASPARAGUS:
    green beans, cauliflower steaks, seared broccoli stalks, rounds of roasted yams

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • if they’ll do asparagus, you’re golden. If not, add a green veggie that they like and mix it in

Prep Ahead & Use It Up

Cook the quinoa in advance, gently heat before serving

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