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Roasted Asparagus with Fried Eggs and Parmesan

Williams Sonoma
  • 22 minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

Asparagus spears

4

Eggs

1

Sea salt and freshly ground pepper

2 tbsp

Olive oil, extra-virgin

2 tbsp

Butter, unsalted

1

small chunk Parmigiano-reggiano cheese