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Asparagus with Wilted Arugula, Fried Eggs and Breadcrumbs


extra virgin olive oil
1 bunch green garlic or spring onion, trimmed and thinly sliced
1 pound asparagus, tough ends trimmed
4 cups lightly packed arugula
1 bunch chives or garlic chives, chopped
salt and pepper
juice and zest of 1 lemon
Pecorino Romano or Parmegian Reggiano, grated
2-3 fried eggs
2 tablespoons dried breadcrumbs


  1. Add 1-2 tablespoons of olive oil to a large skillet over medium-high heat. Add green garlic and cook for 30 seconds.
  2. Add the asparagus to the pan in a single layer and cook 2-3 minutes. Once tender, pull out the asparagus and set aside.
  3. Add the arugula and a splash of water to create steam to wilt the greens.
  4. Add the chives and saute, tossing frequently until everything is wilted, about 2- 3 minutes. Return the asparagus to the pan and season with salt and pepper.
  5. Cook for 1-2 more minutes and add the lemon juice and zest. Toss and taste for seasoning. Add more salt and pepper if needed.
  6. Serve with grated cheese, fried eggs and bread crumbs.