Asian-Roasted Asparagus & Oyster Mushroom with Fried Egg Recipe
Daily Value: 3%
Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
|Folic Acid (B9)||38µg||10%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
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!
- 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
- 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!
Recipe DetailsServings: 6
Notes and Substitutions:
For a detailed post on how to prepare this recipe, visit Mangoes & Palm Trees.
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