- Simone "Simca" Beck born (1904)
Asian-Roasted Asparagus & Oyster Mushroom with Fried Egg
- 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
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!
- 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!
For a detailed post on how to prepare this recipe, visit Mangoes & Palm Trees.