Asian-Roasted Asparagus & Oyster Mushroom With Fried Egg
Asian-Roasted Asparagus & Oyster Mushroom With Fried Egg
I came up with this recipe after buying my first asparagus of the season, during a trip to the farmers' market. It was a beautiful, sunny day, and the place was bustling with eager shoppers. After spending the morning out and about, I came home and wanted to prepare a quick and easy brunch with my farmers' market finds: Asian-Roasted Asparagus & Oyster Mushrooms with Fried Egg! Perfect for the Spring season!
Servings
6
Ingredients
- 1 bunch of pencil-thin asparagus, washed & cut in half
- 1/2 pound fresh oyster mushrooms, cleaned & sliced
- 1 tablespoon black bean garlic sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 -in. segment of fresh ginger, grated
- large eggs, for frying
- unsalted butter, for frying
- salt & pepper, to taste
- toasted sesame seeds, for garnish
Directions
- In a large mixing bowl, combine the black bean garlic sauce, oyster sauce, sesame oil, and grated ginger. Add the cut asparagus, and toss with the marinade.
- On a foil/parchment-lined baking sheet or baking dish, add an even layer of chopped mushrooms, then asparagus. Repeat this layering with the remaining vegetables. Roast in a 425 degree oven for 12-15 minutes. Transfer to a serving platter or individual plates.
- To fry eggs, melt butter in a cast-iron skillet over medium heat. Gently crack up to 3 eggs into the pan, then turn the heat to low. Baste the tops of the eggs with spoonfuls of hot butter, to gently cook the egg whites.
- Top the asparagus with fried eggs. Garnish with freshly cracked pepper, sea salt, and toasted sesame seeds.
- Serve immediately on its own or with rice, noodles, or a protein of your choice. Enjoy!