Baked Asparagus with Fried Egg and Dill

Baked Asparagus with Fried Egg and Dill
Staff Writer
Baked Asparagus

Yasmin Fahr

Baked Asparagus

Cooking spring asparagus with a little olive oil, salt, pepper, and red chile flakes is delicious on its own (especially with a quick spritz of fresh lemon or lime juice), but top that with a fried egg and fresh herbs and you've really got something. Additionally, you can halve some grape tomatoes and cook them along with the asparagus for an even more flavorful dish. 

Click here for Awesome Asparagus Recipes.


Preheat the oven to 400 degrees. On a baking sheet, combine the asparagus with the oil, chile flakes, salt, and pepper. Bake for 12-15 minutes until tender and slightly darkened. When almost done, turn on the broiler and place on top rack for 1-2 minutes to crisp them a little. 


When you place the asparagus under the broiler, heat a small pan over high heat. When hot, add the oil and then the egg. Cook until the edges start to brown and most of the white has set. Remove the asparagus from the oven and place on a plate. Top with lemon juice, then the egg, and finally the dill. Serve immediately, seasoning again as needed.


Calories per serving:

274 kcal

Daily value:



  • Carbohydrate, by difference 10 g
  • Protein 1 g
  • Total lipid (fat) 26 g
  • Vitamin E (alpha-tocopherol) 4 mg
  • Vitamin K (phylloquinone) 17 µg
  • Caffeine 1 mg
  • Calcium, Ca 3 mg
  • Choline, total 1 mg
  • Fatty acids, total monounsaturated 16 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 4 g
  • Fatty acids, total trans 6 g
  • Fatty acids, total trans-monoenoic 5 g
  • Folate, DFE 14 µg
  • Folate, food 6 µg
  • Folate, total 11 µg
  • Folic acid 5 µg
  • Lutein + zeaxanthin 1 µg
  • Magnesium, Mg 2 mg
  • Phosphorus, P 11 mg
  • Potassium, K 35 mg
  • Selenium, Se 1 µg
  • Sodium, Na 52 mg
  • Sugars, total 5 g
  • Theobromine 36 mg
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