Roasted Asparagus with Fried Egg and Capers
- eight or so spears of asparagus
- a little olive oil
- 25g butter
- 1 egg
- juice of half a lemon
- 1 tablespoon of capers
Set your oven to 220 C. Place the asparagus in a roasting dish, or - as I do - simply on a sheet of tinfoil, to save on washing up. Drizzle with a little olive oil, then roast for around 15 minutes, or until slightly scorched and crisp in places. The thinner the spears the less time this will take.
Meanwhile, heat half the butter in a saucepan, and once it's sizzling, crack in the egg. Continue to fry until you're satisfied that it's cooked - I like to put a lid on the pan for a bit to allow the steam to cook the top of the egg. I prefer firm egg whites with a soft, almost runny yolk, but you do what you like.
To serve, place the asparagus on a plate, And slide the egg on top. quickly melt the remaining butter in the pan, add in the lemon juice and capers, give it a stir, then spatula all that on top of the egg and asparagus. Excellent with toast.