Garlic Roasted Asparagus and Eggs

Time to Cook: 
5 minutes
Time to Prepare: 
3 minutes
Number of Servings: 
Learn More About This Recipe +

Sometimes vegetables are just better roasted, but topped with an egg makes them pure heaven. Try making your asaparagus roasted, tossed with some garlic 'chips' for a bit of extra flavour, and then set a fried or poached egg on top. The rich yolk coats the veggies like a sauce. You can have these with toast to sop up the goodness, but they are just as good without. Bacon might be a nice salty touch, though.

The trick with roasting this asparagus is using thinner stalks and watching carefully. This way they cook fairly quickly and the garlic doesn't have time to burn. If you set the garlic on top of the asparagus when roasting, that also helps to keep it from becoming too browned on the pan.

Tender asparagus is perfect topped with an egg


75 g asparagus (the thinner the stalks, the better)

1 clove garlic

salt and pepper

1-2 tsp olive oil

1 egg


1. Pre-heat your oven to 425 F.

2. Break the woody ends off the stalks of asparagus by snapping them. They will naturally break where they should when you bend them. Place the asparagus in a bowl. Slice your garlic into thin 'chips'.

garlic asparagus

3. Toss the garlic and asparagus with the olive oil and then sprinkle with salt and pepper. Toss again.

4. Place a baking sheet in the oven for a few minutes to let it get good and hot, about 3 minutes or so. Turn the heat down to 350 F. Put the asapargus and garlic on the hot pan, being careful to put your garlic chips on top of the asparagus (you don't want them to burn)

5. Watching carefully, roast for about 8-10 minutes until tender and the garlic is lightly browned. Move them around on the pan every few minutes so they cook evenly. If the stalks are thick you will need to cook them longer.

6. While the asparagus is cooking, in a non stick pan fry up the egg. Keep the yolk runny if you want it to coat the asparagus.

7. Serve the asaparagus with the egg on top and toast on the side, ready to sop up the delicious yolk.