Roasted Asparagus with Fried Egg
It finally feels like spring has arrived at the farm. After what has felt like months of rain the sun has finally greeted us and we feel like completely new people. It’s been such a pain to work out in the fields in the wind and rain and the sudden warmth of the sun on our bare (and very pale) skin feels amazing. I’ve honestly never felt so excited for my farmers tan. Sun is medicine!
This roasted asparagus dish is a celebration of the early spring bounty. I was originally going to top this with some fried bacon but opted for a vegetarian version instead. I’ve been curious as to what all the hype is about coconut “bacon” (yes, apparently that’s a thing!) and decided to give it a whirl. We love bacon in our house and are lucky enough to get some good quality local pork around here. Since I know not everyone has a next door neighbor with bacon on hand at all times I wanted to give a stab at a veggie version. And while I won’t pretend this tastes like bacon (and refuse to call it “bacon”) I do appreciate its sweet/smokey flavor and lovely crunch. These smokey coconut flakes make a great condiment and so far I’ve really enjoyed topping salads and avocado toast with these crispy bursts of flavor. I hope you all enjoy this spring side dish as much as we do. If you are serving a crowd, fry up a few more eggs so each person can have an egg with their roasted asparagus.
Cheers from Tumbleweed Farm.
Roasted Asparagus with Smokey Coconut and Fried Egg
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 2-4Smokey Coconut:
- 1 1/2 cup large coconut flakes (not shredded coconut)
- 1 1/2 Tablespoons soy sauce
- 1 Tablespoon liquid smoke
- 1/2 Tablespoon pure maple syrup
- 1 bunch of asparagus, trimmed
- 2 Tablespoons olive oil + additional for frying your eggs
- salt and pepper to taste
- 1 egg for every person
- Place a rack in the center of the oven and preheat the oven to 350F. Line a large baking sheet with parchment paper.
- In a bowl toss the coconut flakes with the soy sauce, liquid smoke and maple syrup. Spread in an even layer on the baking sheet and bake in the oven until deeply browned and lightly crisp. About 10-12 minutes. Toss the coconut every 4 minutes or so and keep a close eye on it as it can quickly go from light golden brown to burnt. Remove from the oven and set aside to cool. The coconut will continue to crisp up a bit as it cools.
- Crank the oven temperature up to 425. Toss the asparagus with the oil and season with salt and pepper. Place in a single layer on a baking sheet and roast in the oven until tender and lightly crisp. About 10-12 minutes, tossing halfway though cooking.
- While the asparagus roasts fry your eggs. Heat a little olive oil in a large skillet over medium heat. Crack your eggs into the skillet and fry until the whites are set and the yoke is slightly runny.
- Serve the asparagus with the fried eggs and sprinkle with a few pinches of the smokey coconut.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Liquid smoke can be found next to the bbq sauces at the market *Coconut flakes can be found in the baking isle of well stoked grocery stores *Store extra coconut pieces in an airtight container on the counter for up to 5 days *The coconut bacon recipe is lightly adapted from the blog Cookie + Kate