Today I am sharing a simple way to combine spring veggies with a bit of clean protein as a quick lunch or dinner. This recipe Grilled Asparagus and Potatoes with Fried Egg is an easy week-day meal. We are on the tail end of Asparagus season at our farmers market so I wanted to capture the beauty of the spring veggie before it disappears until next spring. The new potatoes at the farmers market have been equally tempting and deliciously sweet. The two combined with a little olive oil, a squeeze of lemon, salt/pepper, dash of parm (optional), and a fried eggs combined together create a simple, quick meal.

Ingredients & Recipe

Bundle of Asparagas
1/2 lbs New Potatoes
1-2 Tbs Olive Oil
Salt & Pepper to taste
2-4 Eggs (1-2 per person depending on serving)
1/2 Lemon
Parmesan Cheese

Preheat oven at 375 degrees.
While the oven is preheating , I cut the new potatoes into quarters, boil them for ten minutes, then toss with olive oil and salt and pepper and place them on a baking tray. Once the oven is ready, place potatoes in the middle rack. Roast for 15 minutes. Begin preparing the asparagus. This is so simple. I just lay them on a baking tray and coat the asparagus in olive oil and salt and pepper. When the potatoes have roasted for 15 minutes, rotate the backing tray 180 degrees and jostle the potatoes. Place the asparagus in the oven and roast both veggies for another 15 minute. When that is complete, take the trays out of the oven and set aside.

While they are cooling fry two eggs. Last assembly the bowls. The way I like to lay them out is I put the potatoes down first, then lay the asparagus on top of the potatoes, give each bowl a squeeze of lemon, place the fried egg on the veggies, and lastly sprinkle the finely grated parmesan cheese. So delicious, especially when the egg yolk and sharp cheese ooze over the veggies.
Enjoy!