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Photo Credit: Elizabeth Newman

Pan Roasted Asparagus with Crispy Fried Egg

Side dishes don't have to be boring, and this pan roasted asparagus with a crispy fried egg is the proof! It's a fun and tasty way to upgrade your veggies. The roasted asparagus is cooked just enough so it's a little soft, but keeps its bright green color. The richness from the runny egg yolk and the crunchiness from the breadcrumb topping make this dish hearty and satisfying. 

Since this dish is more substantial, you might want to pair it with a lighter main course, like my healthier chicken parmesan or my lightened-up linguine alfredo

Pan Roasted Asparagus with Crispy Fried Egg


Side Dish

Prep Time

10 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Pan Roasted Asparagus with Crispy Fried Egg


  • 4 tablespoons extra virgin olive oil (divided)
  • 1 pound thin asparagus (trimmed)
  • 1/2 teaspoon kosher salt (divided)
  • 4 large eggs
  • For the breadcrumb gremolata:

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup Panko breadcrumbs
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon kosher salt
  • 1/2 cup Italian Parsley (chopped)
  • 2 tablespoons grated parmesan cheese


  1. As seen on: Giada in Italy, Episode 5. Giada's Daily Special.
  2. For the gremolata, heat a large skillet over medium heat. Add the olive oil and breadcrumbs and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, chili flakes and salt. Mix together and allow the mixture to cool to room temperature. Stir in the parsley and cheese.
  3. Wipe out the pan with a dish towel. To that pan, add 2 tablespoons olive oil and heat over medium high heat. Add the asparagus and 1/4 teaspoon salt. Cook for about 4 to 5 minutes, stirring and flipping often with tongs until they are bright green, cooked through and slightly browned. Divide among your serving plates.
  4. Crack 2 eggs into the pan, being careful as it may splatter, season it with salt and reduce the heat slightly and cook for about 2 to 3 minutes or until the edges are light brown and crispy and the whites are just set. The yolk should still be runny. Using a slotted spatula slide the 1 egg on top of 2 of the plates. Repeat with the remaining eggs. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.



per serving
Amount/Serving % Daily Value
11 grams
10 grams
27 grams
Saturated Fat
5 grams
166 milligrams
528 milligrams
3 grams
3 grams
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