Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) asparagus, trimmed, cut into 2-inch pieces
- 2 tbsp (28 g) unsalted butter, divided
- 1 small garlic clove, finely minced (about 1 tsp)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 4 large eggs
- 2 tbsp water (for steaming the eggs)
- 1 tsp fresh lemon juice (optional, for serving)
- Pinch of red pepper flakes (optional)
Do This
- 1. Trim and cut asparagus; pat dry.
- 2. Melt 1 1/2 tbsp butter in a 10-inch skillet over medium heat.
- 3. Sauté asparagus with salt and pepper for 4–6 minutes until crisp-tender.
- 4. Add garlic and remaining 1/2 tbsp butter; cook 30 seconds.
- 5. Make 4 little wells; crack in eggs.
- 6. Add 2 tbsp water, cover, and cook on low for 3–5 minutes until whites set and yolks are soft.
- 7. Finish with extra pepper, optional red pepper flakes, and a squeeze of lemon; serve hot.
Why You’ll Love This Recipe
- One skillet, fast cleanup, and breakfast (or dinner) is done in about 20 minutes.
- Butter-sautéed asparagus stays bright, tender-crisp, and flavorful.
- Softly cooked eggs steam-gently right on top for creamy yolks.
- Easy to scale up and simple to customize with herbs, cheese, or spice.
Grocery List
- Produce: 12 oz asparagus, 1 small garlic clove, 1 lemon (optional), fresh herbs like chives or parsley (optional)
- Dairy: unsalted butter, 4 large eggs
- Pantry: kosher salt, black pepper, red pepper flakes (optional)
Full Ingredients
Main Skillet
- Asparagus: 12 oz (340 g) asparagus, woody ends trimmed, cut into 2-inch (5 cm) pieces
- Butter: 2 tbsp (28 g) unsalted butter, divided (1 1/2 tbsp for sautéing; 1/2 tbsp for finishing)
- Garlic: 1 small clove, finely minced (about 1 tsp)
- Seasoning: 1/2 tsp kosher salt, plus more to taste; 1/4 tsp freshly ground black pepper, plus more to taste
- Eggs: 4 large eggs
- Steam help: 2 tbsp water
Optional Finishes (Highly Recommended)
- 1 tsp fresh lemon juice (or to taste)
- Pinch of red pepper flakes
- 1 tbsp finely sliced chives or parsley
Step-by-Step Instructions
Step 1: Prep the asparagus and aromatics
Rinse and dry the asparagus. Trim off the woody ends (usually the bottom 1–2 inches), then cut the spears into 2-inch pieces so they cook evenly and are easy to eat from the skillet.
Mince the garlic and set it close to the stove; once it hits the pan, it cooks quickly.
Step 2: Warm the skillet and start the butter base
Place a 10-inch skillet (cast iron or nonstick both work) over medium heat for 1 minute. Add 1 1/2 tbsp (21 g) unsalted butter and let it melt and foam, swirling to coat the bottom of the pan.
If the butter starts browning aggressively right away, reduce the heat slightly to medium-low; you want a gentle sizzle, not a hard sear.
Step 3: Sauté the asparagus until crisp-tender
Add the asparagus pieces to the skillet in a single layer as much as possible. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Cook, stirring or tossing occasionally, for 4–6 minutes, until the asparagus turns bright green and is tender-crisp (a fork should go in with a little resistance, not mush).
Step 4: Add garlic and finish the butter flavor
Reduce heat to medium-low. Add the minced garlic and the remaining 1/2 tbsp (7 g) butter. Stir constantly for 30 seconds, just until the garlic is fragrant.
This short cook keeps the garlic sweet and prevents bitterness.
Step 5: Make wells and add the eggs
Use a spoon to create 4 small wells in the asparagus so the eggs have a spot to settle. Crack 4 large eggs directly into the wells.
Keep the heat at low to avoid tough whites or browned bottoms.
Step 6: Steam gently for soft, set eggs
Pour 2 tbsp water around the eggs (not directly on the yolks). Immediately cover the skillet with a lid.
Cook for 3–5 minutes, or until the whites are set and opaque but the yolks are still soft. For very runny yolks, check at 3 minutes. For jammy yolks, aim closer to 5 minutes.
If your lid is clear, watch for the whites to lose their translucent look. If it is not, lift the lid briefly after 3 minutes to check.
Step 7: Season, finish, and serve
Remove from heat. Taste a piece of asparagus and add a pinch more salt and pepper if needed. Sprinkle with a pinch of red pepper flakes if you like gentle heat.
Finish with 1 tsp lemon juice (optional but brightens the butter). Serve straight from the skillet while the eggs are warm and silky.
Pro Tips
- Dry asparagus cooks better: After rinsing, pat it dry so it sautés instead of steaming and stays nicely crisp-tender.
- Cut for even doneness: 2-inch pieces cook quickly and evenly; thick spears are less likely to overcook on the outside.
- Control egg doneness with heat: Once the eggs go in, keep the pan on low. High heat can make rubbery whites and overcook the yolks.
- Water + lid is the secret: Those 2 tbsp water create steam so the egg tops set without needing to flip.
- Prevent garlic from burning: Add garlic only after the asparagus is nearly done, and keep it to about 30 seconds.
Variations
- Cheesy finish: Add 2 tbsp finely grated Parmesan or 1 oz (28 g) crumbled goat cheese right after the eggs set; cover for 30 seconds to soften.
- Herby spring skillet: Add 1 tbsp chopped chives and 1 tbsp chopped dill right before serving, plus extra lemon.
- Heartier meal: Add 4 oz (115 g) diced ham or 4 slices cooked bacon, crumbled after the asparagus sautés, then proceed with eggs.
Storage & Make-Ahead
This dish is best enjoyed fresh because softly cooked eggs don’t reheat well. If you do have leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over low heat for 3–5 minutes until warmed through; the yolks will firm up. For make-ahead, you can trim and cut the asparagus up to 24 hours in advance and store it in the fridge in a sealed container lined with a paper towel.
Nutrition (per serving)
Approximate, per serving (1/2 the skillet): 270 calories, 14 g protein, 20 g fat, 8 g carbohydrates, 4 g fiber, 3 g sugar, 520 mg sodium.
Leave a Reply