I’ve been struggling to get to the bottom of some resurfacing inflammation issues with my stomach. I realized even more so on this journey that I will have to be intentional about what I put into my body…even in the moments when I’m starving and seemingly out of options. When I grocery shop, I get a mix of raw food, frozen food, and quick grab-and-go prepared food which is still healthy, but optimal for days when I’m either lazy or short on time.
For dinner I enjoyed medium roasted salsa, blue corn chips, lemony roasted asparagus, and balela, which is a Mediterranean chickpea and black bean salad from the grocery store. This was the most perfect and delicious meal for such a hot summer day!
Hey healthy bunnies! Check out this easy to follow instructional video on how to make asparagus Milanese. Along the way you’ll find I’ve added information about the health benefits of asparagus and why it works so well with eggs! Just make sure you have eggs, 1 lb of asparagus, lemon, olive oil, salt and pepper (cheese is optional). If you don’t eat eggs, I guarantee my way of making asparagus will be just as delicious on its own or as a side with another dish. Don’t forget to rate and comment!
Egg lovers, this goes out to you….
Asparagus Milanese is essentially asparagus with a fried egg. It does not sound like much, but I have had it in restaurants and seen it in cook books and it is delicious! It’s a light meal, especially for those eating dinner a little later in the evening. I love Italian food so much, and this happens to be one of the faster to prepare meals. It was my main dish, but this should not deter you from serving it as a side dish alongside another protein. Personally, I do not like sunny-side up eggs. I prepared the egg sunny side up and then went a step further and prepared mine over easy. Since this is not really a recipe I can take credit for, I decided to bear all and show the imperfections of cooking. Some of the photos are a little rough, but in the end, the dish tasted great!
- Coarse sea salt
- Ground Pepper
- 21 seasoning
- Extra virgin olive oil
- 2 large eggs
- 1 small bag of frozen asparagus spears (I used grilled ones from Trader Joe’s)
- Grated Parmesan cheese-I prefer a good aged cheese (at least 18 months) such as Grana Padano
- 1 lemon wedge
1. In a large skillet, add 1 tbsp of olive oil on medium high heat. Spread asparagus spears into pan and sprinkle them with 21 seasoning and a pinch of sea salt. Cook for 3 to 5 minutes or until heated well-through and no longer frozen.
2. Place onto plate and prepare to cook your egg. Practices may vary, but I use 1 tbsp of extra virgin olive oil on medium heat, and crack the egg into the skillet. For sunny side up, the yolk will remain fluid. in order to cook the egg white, allow to slow cook but occasionally angle the skillet. For over easy, I flipped the egg over once the egg whites were nearly done cooking. The yolk inside will be just a little soft and richer in flavor.
3. Place the now cooked egg on top of your asparagus. Add 2 tbsp of finely grated cheese, ground pepper, and a drizzle of lemon juice.