top of page

Roasted Asparagus Salad with Baked Egg and Crispy Goat's Cheese

Roasted Asparagus Salad with Baked Egg and Crispy Goat's Cheese

I saw a version of this recipe on Instagram while I was meditatively late night scrolling and was not able to find it again to assign an inspiration recipe link.

I liked the dish because it showcased the asparagus in an interesting way, was tasty, easy to make and looked fine dining like. I was very proud of my use of space and forms - circle, square and rectangle. The only change that I might make next time, is to perhaps toss a bit of fresh chopped tarragon or dill with the asparagus before roasting.

1/3 bunch of asparagus

1 egg

1/3 small log of creamy goat's cheese

1 Tbsp panko

1 tsp olive oil

1/8 tsp pink peppercorns, crushed into uneven bits with a mortar and pestle

Salt to taste

Preheat the oven to 400.

While it is preheating, pour the panko onto a small plate. Unwrap the cheese and cut it in thirds lengthwise. Reserve the two edge pieces for later use and gently press the middle section into a rectangle. I say this only because my cheese crumbled at the edges when I cut it. You may be luckier.

Roll the cheese in the panko on all sides, pressing down very gently to help it adhere. Place the panko crusted cheese in the refrigerator until needed.

Line a baking tray with foil or parchment paper. Line the asparagus up and drizzle with half the oil and half the crushed pink peppercorns.

Bake in the oven for 3 minutes before opening the door and gingerly breaking the egg into the center of the asparagus. Salt the egg and asparagus and sprinkle with the remaining crushed pink peppercorns. Bake for an additional 10 to 12 minutes, depending on how tender you like your asparagus and how runny you like your eggs.

Remove from the oven and set the baking tray aside.

Add the remaining oil to a small non-stick pan and heat over medium heat. While the oil is heating up, remove the cheese from the fridge and roll one more time in any remaining panko.

Add the cheese to the pan and cook on all four sides, about 20 seconds a side, until the panko is golden and the cheese is heated through but not melting.

Lift the asparagus and egg up in one piece with a spatula, including any egg white which might have oozed through gaps in the asparagus onto parchment paper, and top with the warm goat's cheese.

Toast -- preferably buttered -- is a much with this dish.

Roasted Asparagus Salad with Baked Egg and Crispy Goat's Cheese


bottom of page