ST. LOUIS — Ingredients (Serves 4 people)
· 1 bundle asparagus(medium in size)
· 4 eggs
· 1 lemon(small to medium)
· 2 ounce grape seed oil
· 4 ounce butter
· 18-20 raw almonds
· Sea Salt
Cut ¼ of the bottom of the asparagus off (This bottom part is often woodsy and hard to eat.)
Cut almonds in half, Cut lemon into quarters and de-seed
Pre-heat large sauté pan to medium high heat and add whole asparagus along with your two ounces of grape seed oil and salt to season. Toss frequently and cook for 4-5 minutes. When the asparagus is nearly done add almonds and remove from heat. Continue to toss frequently to toast the almonds. Finish with the juice from 1 lemon and set aside while you cook your eggs.
Pre heat a large nonstick skillet to medium low and add the 6 ounces of butter and quickly crack the eggs into pan and cook until the white is set. If you need you can spoon some of the butter onto the top of the white to help set that last bit by the egg yolk. Also, if you only have a small non-stick skillet like I do you can cook the eggs one at a time and reserve on a plate to use once you have finished the last egg. Season with a bit of salt.
Plate 7-8 asparagus per plate and equally divide the almonds amongst the plates. Top with the fried egg and serve immediately.
You could easily add shaved Parmesan and/or cracked black pepper to this dish to add additional layers of flavor. As well, this would make a great side dish to a grilled steak or chicken breast.