Seasonal Eating: Grilled Asparagus with a Fried Egg and Ricotta Salata

April 26, 2013

Take full advantage of spring's bounty and cook this simple dish: grilled asparagus with ricotta salata and a fried egg.  Spears of asparagus are grilled for only a few minutes before they are paired with salty shreds of cheese and the egg.  You'll want to cook the egg until the white is cooked through but the yolk is still runny so that it can create a sauce for the asparagus.  Serve this dish for breakfast with a slice of toast or enjoy it as a light lunch.

Grilled Asparagus with a Fried Egg and Ricotta Salata


Heat a cast iron pan on medium heat.
Pour in enough olive oil to thinly coat the bottom of the pan.
Put asparagus in pan and season with salt and pepper.
Sauté until tender and charred. Remove from heat.
Add a little more oil, and cook egg sunny-side up in same pan.
While egg is cooking, mix Greek yogurt with salt, pepper, and olive oil to taste.
Spoon yogurt onto a plate and top with asparagus, egg, and ricotta salata.

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