I had previously posted a recipe with asparagus and eggs that was a staple in my family growing up. This is a variation on it – and a good one, I have to say!
1 bunch asparagus, trimmed
1/3 c thinly sliced shallots
1 T. thyme
2 cups sliced shitake mushroom caps
3 gloves garlic, minced
1/2 c. chicken broth
1 T. butter
Juice of half a lemon
Heat some olive oil in a pan. Add the shallots, thyme and mushrooms and cook until the mushrooms begin to brown. Add the garlic and cook until fragrant.
Add the asparagus and cook for a few minutes. Add the broth and cover the pan until the asparagus are tender. Reduce the broth down to about 2 tablespoons. Remove from the heat and add the butter, lemon juice, salt and pepper.
While the asparagus is cooking, heat another pan. Melt some butter. Fry 2 eggs until stiff but still have a runny yoke.
Plate the asparagus and mushrooms. Top with a fried egg. Pour some of the butter mixture (from both pans) over the top. Sprinkle with some more pepper.
Before eating, break the yolk until it flows over the asparagus. Yum!