You may also like
Categories:Viewed: 61 - Published at: 7 years ago
Ingredients
- 1 small garlic clove, finely chopped
- Salt
- 3/4 teaspoon finely chopped anchovy
- 2 teaspoons lemon juice
- 6 tablespoons extra virgin olive oil
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 3 cups packed torn frisee lettuce
- 2 large eggs
- Black pepper
Method
- Mash 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.
- Place 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 frisee and the garlic-anchovy dressing and toss gently.
- Return 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.
- Divide the salad between two serving plates.
- Top each with an egg.
