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Pan-seared Asparagus Aalad with Frisée & Fried Eggs

  • 1 bunch of asparagus, trimmed

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • 1 bunch of frisée lettuce, washed and torn into bite-sized pieces

  • 2-3 eggs

  • 2 tablespoons white wine vinegar

  • 1 teaspoon Dijon mustard

  • 3 tablespoons extra virgin olive oil

  • Salt and pepper to taste

  • Optional: grated Parmesan cheese for garnish

  1. Heat the olive oil in a large skillet over medium-high heat. Add the trimmed asparagus spears to the skillet and season with salt and pepper. Cook for about 5-7 minutes, turning occasionally, until the asparagus is tender and slightly charred. Remove from heat and set aside.

  2. In the same skillet, fry the eggs to your desired doneness (e.g., sunny-side-up or over-easy). Remove from heat and set aside.

  3. In a small bowl, whisk together the white wine vinegar, Dijon mustard, extra virgin olive oil, salt, and pepper to make the vinaigrette.

  4. In a large mixing bowl, combine the torn frisée lettuce with the cooked asparagus. Pour the vinaigrette over the salad and toss gently to coat everything evenly.

  5. Divide the salad onto serving plates and top each portion with a fried egg.

  6. If desired, sprinkle grated Parmesan cheese over the salads before serving.

  7. Enjoy your delicious pan-seared asparagus salad with frisée and fried eggs!



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