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Pan-Seared Asparagus Salad With Frisée and Fried Egg

5.0(204)

Here is a fine variation on the old combination of egg and asparagus. It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons. It’s mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy. Then, in place of the usual poached egg nestled in curling frisée leaves, fry an egg until the edges are crisp and brown. This adds a vaguely baconlike nuance to the salad, without the meat.

by Melissa Clark·published 2011-06-08

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Dinner, Easy, Quick, Weeknight

Servings

2 servings

Total time

15 min

Calories / serving

495 kcal

Ingredients (9)

serves

1 small garlic clove, finely choppedgarlic
Saltsalt
3/4 teaspoon finely chopped anchovy
2 teaspoons lemon juicelemon-juice
6 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 pound asparagus, trimmed and cut into 1 1/2-inch piecesasparagus
3 cups packed torn frisée lettucelettuce
2 large eggsegg
Black pepperpepper

Instructions (4 steps)

01Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
02Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
03Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.

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