Midnight asparagus? Who am i kidding? Midnight is as mysterious and unfathomable as a unicorn between the months of August and May. Perhaps I should back up a bit to say that I based this recipe on the Splendid Table’s Midnight asparagus. Tonight, and most nights, it’s more like, “it’s 6:00 on a wed and I just got home from a meeting and a day full to the brim with bouncy spring-fevered kids” asparagus. You other teachers out there know exactly what I’m talking about!
Hence, my version, 6:00 asparagus. It comes together in a snap when you feel like eating but not cooking. Toasted ciabatta, creamy eggs, cracked pepper, and roasty asparagus, all speared together with a piece of ciabatta to dab up the runny yolk that creates the sauce.
I think we all should have recipes that come together this easily to lure us, if only briefly, to the kitchen after a long day at work!
6:00 Asparagus with Toasted Ciabatta and Creamy Eggs
Adapted from the Splendid Table’s Midnight Asparagus
- 1 bunch pencil thin asparagus, about 12 oz
- 1/2 medium red onion, halved peeled, and cut into 1/4 inch wedges
- 4 cloves minced garlic
- 1 medium lemon, cut into 1/2 inch rounds
- 3 1/2 tablespoons extra virgin olive oil
- 6 eggs (or as many as you’d like to serve)
- kosher salt and freshly ground black pepper to taste
- 1 crusty loaf bread, such as ciabatta, cut into 1 inch slices
Preheat broiler on high, and set an oven rack to the highest position. On a rimmed nonstick baking sheet, toss together the asparagus, onion, garlic and lemon with the olive oil. Add a couple of generous pinches kosher salt and some grindings of black pepper to taste. Spread everything out on the pan into a single layer.
Broil on high 4 inches from the top of the oven for about 4-5 minutes, until starting to brown and crisp-tender. Remove from the broiler. Push the vegetables to the sides, and crack the eggs onto the pan, wherever they will fit around the asparagus. Sprinkle the eggs with salt and pepper. Put the ciabatta into the oven to toast. Broil the eggs and asparagus for 1-2 minutes longer, until eggs are cooked to your desired doneness (keep in mind that the eggs will continue to cook once removed from the oven. 1 minute eggs will be runny, and 2 minute eggs will be more set). Squeeze the lemons over the asparagus. Serve hot on the toasted ciabatta slices.