Pan Seared Asparagus with Frisee and Fried Egg
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
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
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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.
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.