Baked asparagus topped with a sunny side up egg, and shaved parmesan cheese. This asparagus appetizer could actually be served as an appetizer, a side dish, or even as a lunch meal! Super easy to make, and DELICIOUS! This is a dish that is sure to please the whole family!
One of the wonderful things about summertime is the availability of lots of fruits and vegetables, including one of my favorites, asparagus! And as much as I would love to survive off of cookies and ice cream, I know that I need some real food in there too.
This is one of those dishes that is super simple, and super delicious.
My husband used to travel a lot for work, which meant that he used to eat out a lot since he was away from home. One of the restaurants that he visited frequently offered this dish as an appetizer. He of course always gave me a detailed explanation of all the meals that he was enjoying of steak, Gorgonzola cole slaw, asparagus… all while I was at home with kids surviving on mac n cheese and pizza…
Not that I’m complaining, I love mac n cheese, and pizza. But I also love being a grown up sometimes.
So I got to work on re-creating some of his new favorites that he had discovered along the way.
This dish is so light and fresh, it’s been a perfect lunch dish for me while I have been working on this post for the blog. It’s also quick and easy to make, which is a bonus, since my little one has discovered her love for climbing and I keep finding her pushing boxes and chairs next to the counters so she can climb on up. Needless to say, I’m kept pretty busy during the day.
To make the asparagus I tossed it with some olive oil and sea salt. Baked it in the oven for about 20 minutes. When it was almost done I would start cooking the egg. Take a look at that sunny side up egg on there in those pictures. I must say, I’m pretty proud of how that one turned out. Usually they don’t look like that.
Top it all off with some shaved Parmesan flakes and TA-DA! It’s a meal..or appetizer.. 🙂
Hope you enjoy!
THANKS SO MUCH FOR VISITING! NEVER MISS A RECIPE FROM THE HOUSE OF YUMM!
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