Asparagus With Romesco Blanco and Fried Eggs

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Asparagus and eggs are earthy partners connected the plate. This attraction adds a twist connected the classical romesco sauce, utilizing salsa verde alternatively of tomatoes oregon peppers for an ivory-colored instrumentality due for spring.

The Spanish attack to frying creates wonderfully crisp and browned edges connected the egg, but you could substitute your favourite egg-cooking method instead.

See the related look for Cooked Green Salsa (Salsa Verde Cocida) linked beneath for a from-scratch condiment option. You'll request 1/4 cupful for this dish.

Ingredients

2 tablespoons sliced oregon slivered almonds, toasted (see NOTE)
3/4 cupful positive 2 tablespoons extra-virgin olive oil
1/4 cupful store-bought oregon homemade salsa verde (see related recipe)
1 tiny breadstuff slice, preferably stale, torn into tiny pieces
2 tablespoons lightly packed caller mint leaves, positive a fewer for optional garnish (stacked, rolled and chopped crosswise into bladed ribbons)
1 tablespoonful pome cider vinegar
1 tablespoonful water, positive much arsenic needed
Fine oversea salt
1 lb asparagus, preferably with heavy stalks
4 ample eggs

Nutritional Facts

Per serving

Calories
220
Fat
17 g
Saturated Fat
3 g
Carbohydrates
8 g
Sodium
240 mg
Cholesterol
185 mg
Protein
9 g
Fiber
3 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Eat Your Vegetables,” by Joe Yonan (Ten Speed Press, 2013).

Tested by Joe Yonan.

Published April 15, 2014

Updated March 14, 2026