Pan Roasted Asparagus with Egg and Panko Gremolata
Enjoy a restaurant quality brunch at home with this Pan Roasted Asparagus with Egg and Panko Gremolata. Tender asparagus spears are pan roasted and topped with a fried egg for a luscious, creamy finish. The crunchy Gremolata is infused with garlic and zesty lemon and adds an irresistible texture and flavour boost.
How long will it take?
30 Minutes
What’s the serving size?
Serves 4
What do I need?
For the Panko Gremolata
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 clove garlic, minced
- ½ cup panko breadcrumbs
- Zest of 1 small lemon
- Pinch of chilli flakes, or to taste
- Pinch of salt
- ½ cup flat leaf parsley, finely chopped
- 2 tbsp grated parmesan
For the Asparagus and Eggs
- 4 tbsp olive oil, divided
- 500 g asparagus, woody ends trimmed
- Pinch of salt
- 4 eggs
How do I make it?
- Make the Gremolata by heating a frying pan over medium heat. Heat olive oil and butter and when butter has melted add garlic and cook for 1 minute. Toss in breadcrumbs and cook, stirring often, until they are toasted and golden brown.
- Pour breadcrumbs into a bowl and add lemon zest, chilli flakes and salt. Stir well, then set aside to cool. When cool add parsley and parmesan and stir well.
- Cook asparagus by heating a frying pan over medium-high heat. Add 2 tbsp olive oil, then add asparagus and salt to the pan and cook, until the asparagus is cooked through and a vibrant green colour.
- Arrange asparagus on plates and top with Gremolata.
- Add remaining 2 tbsp olive oil to the pan and add eggs. Cook eggs until the white is set but the yolk is still runny, about 3-4 minutes.
- Place an egg on top of asparagus and Gremolata and enjoy.
