Roasted asparagus with basted eggs and Parm from Veg Forward: Super Delicious Recipes that Put Veggies at the Center of the Plate (page 17) by Susan Spungen

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Notes about this recipe

  • rmardel on April 23, 2025

    This was delicious and the combination of flavors quite enticing. However I took issue with the "basting" technique, which I will not repeat. At the times listed you would have a hard-cooked yolk, even on the lowest powered burner on my stove. Besides, basting can be done in an open skillet. Same technique with water and butter, as the water evaporates the egg cooks, the difference is that you baste, making it a more hands-on technique, tilting the skillet and using a spoon to drizzle the hot liquid over the egg whites to ensure that they cook evenly before the yolk becomes to hard-set. I will make this again. I won't follow Spungen's technique.

  • lholtzman on April 17, 2025

    I loved this, but I definitely overcooked the eggs, which was disappointing. This was definitely small and I was still hungry after eating it. I made for dinner, which was my mistake. Definitely more appropriate for breakfast. I do recommend 2 lbs of asparagus instead of just 1 for four people. My husband and I ate the entire pan between the two of us.

  • SheilaS on February 27, 2025

    I love asparagus with a runny egg! The basted egg method is described as easier than poaching. You cook the eggs, covered, in a small amount of water for 3-4 min. It does indeed produce a tender white but unfortunately, the yolk was cooked through when I checked at 3 min. It’s possible I was a little late setting my timer but I will stick to poaching so I can see what’s going on.

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