Name: Roasted Parmesan Asparagus with Italian Herb Crispy Fried Eggs
Ingredients: 1 lb. thin asparagus, cleaned and bottoms trimmed; 1 Tbsp. olive oil; 3/4 tsp. kosher salt; 1/2 tsp. cracked black pepper; 2 Tbsp. shredded Parmesan; 2 Tbsp. butter; 2 eggs; 2 Tbsp. Italian herb mixture (mixture = 1 Tbsp. each of chopped garlic, red pepper flakes, shredded Parmesan and dried oregano, combined)

Ingredients

Scale

1 lb. thin asparagus, cleaned and bottoms trimmed
1 Tbsp. olive oil
3/4 tsp. kosher salt
1/2 tsp. cracked black pepper
2 Tbsp. shredded Parmesan
2 Tbsp. butter
2 eggs
2 Tbsp. Italian herb mixture (mixture = 1 Tbsp. each of chopped garlic, red pepper flakes, shredded Parmesan and dried oregano, combined)

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Instructions

Preheat oven to 425 F.
In a large bowl, toss asparagus with olive oil, salt, pepper and Parmesan.
Spread asparagus in one layer on baking sheet.
Bake for 8 – 10 minutes.
In the meantime, in a skillet over medium-high heat, melt butter.
Crack eggs into skillet and sprinkle with Italian herb mixture.
Cover pan and cook until eggs are crispy and yolk is still soft.
Remove asparagus from oven and place on a serving platter.
Slide eggs over asparagus and spoon juices from the eggs over the dish.
Serve immediately.