Eggs Kejriwal
Tejal Rao
2661 ratings with an average rating of 5 out of 5 stars
2,661
10 minutes
Pan-Seared Asparagus Salad With Frisée and Fried Egg
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 1small garlic clove, finely chopped
- Salt
- ¾teaspoon finely chopped anchovy
- 2teaspoons lemon juice
- 6tablespoons extra virgin olive oil
- 1pound asparagus, trimmed and cut into 1½-inch pieces
- 3cups packed torn frisée lettuce
- 2large eggs
- Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
495 calories; 46 grams fat; 7 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 13 grams protein; 950 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 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.
- Step 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.
- Step 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.
- Step 4
Divide the salad between two serving plates. Top each with an egg.
Private Notes
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Cooking Notes
Alexa H
Absolutely delicious! Did not have frisee so used arugula as a bitter green. Cooked fried egg with butter and the flavors all held together. Fantastic, tasty, and simple dressing. Definitely make this!
Max C.
As Kitchen Princess noted over two years ago, there is more olive oil than food in this recipe. If you have a good nonstick pan, you can probably get away skipping the oil entirely and using a teaspoon of olive oil at the end of cooking the asparagus to impart some flavor. Personally, I’d roast the asparagus in the broiler while dealing with the rest of the recipe.
Lili
I used 1 LB. of very small zucchini.
InkieD
When asparagus is in season, I like eating it frequently. But, I prepare it different ways so that I don’t tire of it. My only change was to roast the asparagus. This recipe is now in my asparagus rotation.
Jennie
Outstandingly delicious. I roasted the asparagus. Also, insanely easy.
Denise
Loved this salad! I subbed the oil for bacon grease and fried the egg in the same. I also used white balsamic in the dressing instead of lemon. It reminded me a bot of the wilted salad my mom used to make.
meinmunich
Lovely! Happened to had some cubed speck to be used to up, so I just fried it along the asparagus.
Rudy 92264
Didn’t find frisée so substituted with arugula - added an extra tbsp of lemon - needed a little more tang. Added more anchovy as well, for punchy umami flavor but then again I love anchovies. Absolutely delicious- make sure your egg yolks are nice and runny, makes a lovely sauce when mixed in. Served with cracked pepper and a handful of grated Pecorino Romano.
Theresa
Utterly Delicious!! I could only find endive - and it was also great (softened a tad when I put it in with the hot asparagus)
Bar Not Kitchen
Wow! Super easy and delicious. Added sliced crispy roasted mushrooms and could definitely have made it an entree salad if I dint already have other plans. May do that soon though. Yum!
Cara Little
Why can't I find frisee anywhere? I love frisee but have not seen it in any grocery store in about 2 years. I have looked for it in seed displays - no frisee. I have found it as seeds on line but I hesitate when ordering just one $2.49 item.
mel693
Great recipe. Delicious, beautiful when plated and takes so little time to make. I hadn’t realized I was out of lemons so substituted champagne vinegar and think I’ll do that next time too.
Zaphelps
Really good! I hate frisée so I used baby bib lettuce and spinach. Also added some julienned ham which was nice but not necessary.
Max C.
As Kitchen Princess noted over two years ago, there is more olive oil than food in this recipe. If you have a good nonstick pan, you can probably get away skipping the oil entirely and using a teaspoon of olive oil at the end of cooking the asparagus to impart some flavor. Personally, I’d roast the asparagus in the broiler while dealing with the rest of the recipe.
Max C.
Gave this another spin tonight. I dry fried the asparagus, subbed a little corn for the lettuce, and skipped all the olive oil. That was a really tasty and light dinner. The corn helped brighten a fairly rich dish.
Olive oil?
Sounds like too much olive oil (calories) for 2 servings of asparagus and an egg....
Brigitte
I liked this salad very much, but with lots more dressing than the recipe calls for. I added a potato.
db
from their notes Absolutely delicious! Did not have frisee so used arugula as a bitter green. Cooked fried egg with butter and the flavors all held together. Fantastic, tasty, and simple dressing. Definitely make this!
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