Broiled Asparagus with Fried Egg and Marcoot’s Cave Aged Alpine Cheese

Broiling or grilling asparagus is my favorite way to prepare asparagus because it intensifies and gives it a smoky flavor. This recipe combines eggs and cheese with the asparagus to make a perfect weekend brunch dish.


Preheat broiler and position rack about 4 to 6 inches from it. In a small skillet, heat olive oil with red pepper flakes over medium-high heat until shimmering. Add sage and let frizzle until pan goes silent. Add breadcrumbs and cook, tossing and stirring constantly, until toasted. Season with salt. 

On a rimmed baking sheet, drizzle asparagus with oil and toss to coat. Season with salt. Broil asparagus, shaking and rotating pan occasionally to cook them evenly on all sides, until asparagus is blistered, about 6 minutes. 

Meanwhile, in a small nonstick or cast iron skillet, melt butter over medium-high heat until foaming. Add egg and cook until whites are set and have a thin crispy ring around their edge, and the yolk is still runny. Season with salt. 

Arrange asparagus on a plate in a single, even layer. Drizzle with fresh olive oil and season with salt and pepper. Scatter some seasoned breadcrumbs all over, then top with some grated Cave Aged Alpine Cheese. Slide the egg on top, then drizzle with more oil and top with more breadcrumbs and grated cheese. Finish with freshly ground black pepper, then serve. 

*This recipe makes more breadcrumbs than you’ll need for the dish. Save the rest to put on fresh pasta, in salads, and other dishes. 

Broiled Asparagus with Fried Egg and Cave Aged Alpine Cheese Closeup

Recipe Credit

Recipe adapted from Daniel Gritzer via Serious

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips.