1. Snap off and discard woody bases from asparagus spears. In
large bowl toss asparagus with olive oil, minced garlic, sat, and
pepper. Massage oil into asparagus to evenly coat.
2. Grill asparagus, covered, directly over medium-hot coals for 5
minutes, turning once.
3. Meanwhile, heat a 12-inch skillet over medium heat. Add butter
and wait until it foams. Add eggs to hot butter; sprinkle with salt
and pepper. Reduce heat to low. Cook eggs 3 to 4 minutes, until
whites are completely set and yolks begin to thicken, Divide
asparagus among four plates. Place two eggs on each mound of
asparagus. Sprinkle with parmesan cheese.
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