Pan-Seared Asparagus with Egg
Author: Nicole
Ingredients
  • ⅓ cup roasted unsalted cashews, coarsely chopped
  • ¼ cup unsweetened coconut flakes
  • 2 tablespoons pepitas (see Notes)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon coconut oil or neutral-flavored oil (see Notes)
  • 2 medium garlic cloves, finely chopped
  • 1 pound asparagus (about 1 bunch), trimmed and cut into 2- to 3-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 to 2 tablespoons soy sauce or tamari (or to taste)
  • 1 tablespoon freshly squeezed lime juice, plus lime wedges for serving
  • ¼ teaspoon red pepper flakes (or to taste)
  • 2 fried or poached eggs
  • Serve with brown rice (optional), chopped cilantro, sesame seeds and lime wedges
Instructions
  1. In a large dry non-stick frying pan over medium-low heat, toast the cashews, coconut flakes and sunflower seeds, stirring, until fragrant (you’ll likely smell the coconut first), 2 to 3 minutes. Watch carefully to avoid burning. Pour mixture into a small bowl to cool.
  2. Return the pan to medium-low heat, and add sesame and coconut oils (or neutral oil) and garlic. Cook for 30 seconds, then stir in asparagus. Season lightly with Kosher salt and black pepper.
  3. Cook asparagus until crisp-tender, 3 to 7 minutes depending on how thick the pieces are.
  4. Stir in the soy sauce, lime juice, reserved nut mixture and red pepper flakes. Taste and season with more salt and red pepper, if you like.
  5. While asparagus is cooking, fry or poach two eggs. You want the egg yolks to be runny.
  6. Divide asparagus mixture between two plates or shallow bowls. Add brown rice (if using) and top with the egg. Sprinkle with cilantro and sesame seeds. Squeeze a lime wedge over the asparagus mixture before serving.
Notes
* You can use 2 tablespoons of raw sunflower seeds (shelled) in place of pepitas.
* Grapeseed or avocado oils are good neutral-flavored oils.
Recipe by Riegl Palate at https://www.rieglpalate.com/pan-seared-asparagus-with-egg/