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+ servings

Broiled Asparagus and Eggs

Servings: 1
Author: tessa

Ingredients

  • 2 teaspoons ghee butter, or light olive oil
  • 2 eggs
  • 4-6 slender spears of asparagus woody ends removed (see tip above). I recommend spears about the size of a hot glue stick, not the super skinny or fat types sometimes available.
  • Squeeze of fresh lemon juice
  • Sea salt to taste
  • Optional additions: red pepper flakes diced ham, bacon crumbles, sausage crumbles, diced parsley, sliced cherry tomatoes, sliced green onions, and/or grated cheese.

Instructions

  • Turn oven on to low broil and make sure the oven rack is 4-6 inches from the burner.
  • In a small 6 inch oven proof pan (I love my cast iron!), place the fat of your choice and put into the oven to melt and preheat while you gather your next ingredients.
  • When your fat is melted and warm, swirl it about, then place your asparagus in the pan.
  • Toss to coat the spears evenly, then push them off to one side.
  • Crack your eggs in and any additional toppings of choice.
  • Squeeze a generous amount of lemon juice over the asparagus, then add your sea salt to taste.
  • Broil (with the oven door open!) for about 2-3 minutes. How long you cook will depend on the size of your egg and the thickness of your spears. WATCH IT CAREFULLY AT 2 MINUTES, it goes from perfect to over done quickly! I like my egg molten, so I am usually around the 2 1/2 minute mark, just under.