Eggs & Asparagus Nest [USA]

asparagus 2

Asparagus and eggs, there’s no surprise why this combo has been served time and time again! Hint: it’s quick AND delicious. Today’s take was finished with a squeeze of fresh lime juice and a pinch of fleur de sel, but another great option is to top it with a generous grating of fresh Parmesan or if you have time to make the sauce, a spoonful of hollandaise. No plates needed here – we recommend serving it right in the skillet.

asparagus 1


  • Asparagus, sliced into 2-inch segments
  • Eggs, 1 to 2 per person
  • Olive oil
  • Kosher salt
  • Lime
  • Freshly ground black pepper
  • Fleur de sel


  1. Pre-heat the oven to 425 degrees F.
  2. In a cast iron skillet over medium heat, saute the asparagus with olive oil and salt to taste until the asparagus starts to turn bright green and you get a good whiff of cooking asparagus.
  3. Make a well in the center of the cooking asparagus and crack in the eggs.
  4. Transfer the skillet to the oven and bake until the eggs are just set.
  5. To serve, squeeze fresh lime juice over the asparagus and top the eggs with freshly ground black pepper and a pinch of fleur de sel.

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