- 2 teaspoons plus 1 tablespoon olive oil
- 12 ounces thin asparagus, tough ends snapped off
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- 12 sage leaves, rinsed and patted dry
- 4 farm-fresh eggs
- 1 small onion or 3 scallions, thinly sliced
- 3 tablespoons grated Parmesan cheese
Buttered toast, for serving
1. Brush a grill pan with the 2 teaspoons oil and heat over medium heat for 3 minutes. Add the asparagus, season with salt and pepper, and grill, turning a few times until tender, about 5 minutes, depending on thickness. Remove from heat and cover loosely to keep warm.
2. In a medium or large nonstick skillet, melt the butter in the remaining 1 tablespoon oil over medium heat. Add the sage leaves in a single layer. When all are added, fry about 2 seconds, then remove pan from heat. Crack the eggs on top. Return the skillet to the stove and reduce the heat to medium-low. Sprinkle the eggs gently with onion or scallions. When the whites start to set, sprinkle the eggs with Parmesan. Cover and cook until the eggs are done the way you like them. Place 2 eggs onto each of 2 plates and serve with asparagus and toast.
Makes 2 servings.
Photograph by Felicia Perretti
Originally published in Organic Gardening magazine, April/May 2014