Asian-Roasted Asparagus & Oyster Mushroom With Fried Egg

Asian-Roasted Asparagus & Oyster Mushroom With Fried Egg
2.6 from 5 ratings
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
  1. 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!