Roasted Asparagus with Fried Eggs and Smashed Potatoes
- RECIPE YEAR: 2015
- RECIPE BY: Laurie Souza
- YIELD: Serves 4
- PAIRS WELL WITH: 2014 Summertime White
This is a quick and easy breakfast recipe and, best of all, it's healthy. Eat your vegetables for breakfast! Feel free to swap in your favorite cheese for the Parmesan.
- 1 cup mayonnaise
- 1 tablespoon basil pesto
- 1 pound tricolored baby potatoes
- Salt and freshly ground pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1 pound asparagus, tough ends trimmed
- Olive oil as needed
- 4 eggs
In a small bowl, stir together the mayonnaise and pesto. Refrigerate until ready to serve. Preheat the oven to 400°F. Oil a baking sheet. Bring a saucepan of water to a boil over high heat. Add the potatoes and cook until just tender. Drain and place on the prepared baking sheet. Smash them with the palm of your hand. Season with salt and pepper and sprinkle with the cheese. Bake until the potatoes are warmed through and the cheese is melted. Place the asparagus on another baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until tender. Just before serving, in a sauté pan, fry the eggs until done to your liking. Alternatively, poach the eggs. Place 5 or 6 asparagus spears on one side of each plate. Top each with an egg. Drizzle the basil mayonnaise over the top. Arrange the smashed potatoes on the other side of the plate (one purple, one white and one red).