February may be the shortest month of the year, but it has a way of dragging along ever so slowly. The snow, ice, and freezing temperatures have been relentless in Ohio, but today is different. The skies are blue and the snow is melting. I can actually smell spring in the air! The bright green stalks of fresh asparagus that were prominently displayed in the supermarket, remind me that spring is just around the corner. I couldn't resist bringing some home. Roasted with a bit of olive oil and dusted with a sprinkling of Parmesan cheese, it makes a delicious bed for a fried egg and sauteed mushrooms. Perfect for brunch, lunch, or even a light supper.
Fried Egg with Roasted Asparagus, Shitake Mushrooms, and Parmesan
- 8-10 stalks asparagus
- 2 eggs
- 2-3 T. Parmesan cheese, freshly grated
- 4 -shitake mushrooms, sliced
- salt and pepper
- olive oil
Preheat oven to 400F. Trim ends of asparagus and toss with 1 T. olive oil, salt and pepper. Place on a cookie sheet and roast in the oven for about 20 minutes until slightly browned. Remove from oven and divide between 2 plates. Sprinkle with a little of the Parmesan cheese. Set aside.
Heat a small frying pan with a thin layer of olive oil. Add mushrooms and saute until golden. Set aside. Using the same pan, heat 1 T. of olive oil. When hot, carefully crack eggs into pan, keeping the yolk intact. Lower heat and cook until the whites are cooked and the edges begin to brown. Remove gently with a spatula and place over asparagus. Season with salt, pepper, and sprinkle with Parmesan. Scatter sauteed shitake mushrooms around the plate.
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