Recipe: Melissa Clark's Pan-Fried Asparagus with Scallions, Lemon, and Fried Eggs

Wednesday, April 30, 2014

Makes 2 to 4 servings

If you can find ramps, use those in place of the scallions.

1/4 cup (1/2 stick) unsalted butter

1 bunch scallions (about 4 ounces), whites and greens separated and thinly sliced

3 thin lemon slices, each round cut into eight wedges

3/4 teaspoon kosher salt, plus additional, for seasoning

1/4 teaspoon freshly ground black pepper, plus additional, for seasoning

1 bunch asparagus (about 1/2 pound), trimmed and cut into 2-inch pieces

4 large eggs

1. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the sliced scallions, lemon wedges, and salt and pepper and cook, stirring, until slightly softened, about 2 minutes

2. Add 1 tablespoon butter to the skillet. Stir in the asparagus, chopped ramp leaves, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and cook, shaking the pan occasionally until the asparagus is tender, 4 to 5 minutes. Scrape the mixture onto a plate.

3. Add the remaining 1 tablespoon butter to the skillet. Crack the eggs into the skillet and sprinkle with salt and pepper. Cook the eggs until the edges are set, about 2 minutes. Reduce the heat to medium, cover the pan, and cook until eggs are completely set, about 1 minute more. Serve the eggs immediately, topped with the warm asparagus mixture.


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Comments [4]

Myke828 from New York, NY

WOW! Thank you for this recipe Melissa! You've changed my life! =) Sometimes I want to kick and scream because I run out of creative yet simple ideas to make dinner. This recipe is fool-proof, quick, simple, and OMG Delicious! It tastes like spring on a plate. The thinly-slice lemon wedges are key. The thinner the better, or else you get that rind taste when you bite into them. Thank you SO much for sharing this recipe, and I plan on making it a spring/summer staple!

Jun. 30 2014 11:24 AM
Serena from NY

I made this for dinner tonight using leeks in lieu of ramps(could not find). The fried lemons did add a bright note to this rich dish. Maybe, next time, I would use half the amount of butter advised and use less heat. Made only two eggs. It was delicious. Will make this dish again.

May. 18 2014 08:26 PM
Sarah from New York

Thanks for the recipe! The directions mention both ramp leaves AND scallions and do not present them as an either/or situation whereas the note at the top of the ingredient list indicates that ramps should be used instead of scallions if available. Do you advise using both or only ramps if ramps are available? Also, for the absolute beginner that I am, should the lemons be peeled? If not, should they be eaten, peel and all? If so, do you advise using organic lemons?

Apr. 30 2014 10:03 AM

How to I access calorie, salt etc information? It is needed to prevent a negative impact on family members' well being. I cannot use recipes w/o that info.


Apr. 29 2014 10:07 PM

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