May 24, 2024

This recipe showcases the perfect pairing of fresh asparagus and fluffy eggs, making it a fantastic light lunch or a delightful spring breakfast. The asparagus is simply cooked in a pan with a touch of olive oil and garlic, then topped with eggs for a protein boost.


  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • 8 thin asparagus spears, trimmed
  • 2 large eggs
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)


  1. Sauté the Asparagus:
    • Heat a small skillet over medium-high heat. Add olive oil and garlic. Cook and stir for about 30 seconds, until the garlic becomes fragrant.
    • Add the asparagus spears and cook, turning them frequently, for approximately 4 minutes until they become tender when pierced with a fork.
  2. Cook the Eggs:
    • Gently spread the cooked asparagus in a single layer in the pan. Crack the two eggs directly over the asparagus spears.
    • Cover the pan with a lid and cook for about 4 minutes, or until the egg whites are set and the yolks reach your desired consistency.
  3. Season and Serve:
    • Season the dish with salt and freshly ground black pepper to taste.
    • For a touch of heat, sprinkle with a pinch of red pepper flakes (optional).
    • Serve immediately and enjoy!

Nutritional Information (per serving)

  • Calories: 294
  • Fat: 23g
  • Carbs: 7g
  • Protein: 16g

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