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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 312.0
  • Total Fat: 27.7 g
  • Cholesterol: 211.9 mg
  • Sodium: 197.5 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 9.0 g

View full nutritional breakdown of Pan Seared Asparagus with Frisee and Fried Egg calories by ingredient
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Pan Seared Asparagus with Frisee and Fried Egg

Submitted by: COLETTE_INGRID

Introduction

A version of this recipe appeared in print on June 8, 2011, on page D5 of the New York edition with the headline: Pan-Seared Asparagus Salad with Frisée and Fried Egg. A version of this recipe appeared in print on June 8, 2011, on page D5 of the New York edition with the headline: Pan-Seared Asparagus Salad with Frisée and Fried Egg.
Number of Servings: 2

Ingredients

    1 small garlic clove, finely chopped

    Salt

    3/4 teaspoon finely chopped anchovy

    2 teaspoons lemon juice

    6 tablespoons extra virgin olive oil

    1 pound asparagus, trimmed and cut into 1 1/2-inch pieces

    3 cups (packed) torn frisée lettuce

    2 large eggs

    Black pepper.


Directions

1. Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.

2. Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.

3. Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.

4. Divide the salad between two serving plates. Top each with an egg.


Serving Size:  Yield: 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user COLETTE_INGRID.






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