Pan-Seared Asparagus with Egg
Ingredients
- 1/3 cup roasted unsalted cashews coarsely chopped
- 1/4 cup unsweetened coconut flakes
- 2 tablespoons pepitas see Notes
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut oil or neutral-flavored oil see Notes
- 2 medium garlic cloves finely chopped
- 1 pound asparagus about 1 bunch, trimmed and cut into 2- to 3-inch pieces
- Kosher salt and freshly ground black pepper
- 1 to 2 tablespoons soy sauce or tamari or to taste
- 1 tablespoon freshly squeezed lime juice plus lime wedges for serving
- 1/4 teaspoon red pepper flakes or to taste
- 2 fried or poached eggs
- Serve with brown rice optional, chopped cilantro, sesame seeds and lime wedges
Instructions
- In a large dry non-stick frying pan over medium-low heat, toast the cashews, coconut flakes and sunflower seeds, stirring, until fragrant (you’ll likely smell the coconut first), 2 to 3 minutes. Watch carefully to avoid burning. Pour mixture into a small bowl to cool.
- Return the pan to medium-low heat, and add sesame and coconut oils (or neutral oil) and garlic. Cook for 30 seconds, then stir in asparagus. Season lightly with Kosher salt and black pepper.
- Cook asparagus until crisp-tender, 3 to 7 minutes depending on how thick the pieces are.
- Stir in the soy sauce, lime juice, reserved nut mixture and red pepper flakes. Taste and season with more salt and red pepper, if you like.
- While asparagus is cooking, fry or poach two eggs. You want the egg yolks to be runny.
- Divide asparagus mixture between two plates or shallow bowls. Add brown rice (if using) and top with the egg. Sprinkle with cilantro and sesame seeds. Squeeze a lime wedge over the asparagus mixture before serving.
Notes
* You can use 2 tablespoons of raw sunflower seeds (shelled) in place of pepitas.
* Grapeseed or avocado oils are good neutral-flavored oils.
* Grapeseed or avocado oils are good neutral-flavored oils.
