Asparagus has such a short and glorious season here in Ontario. Don't crowd your plate with too many ingredients - let this true flavour of spring shine with just a little help from its friends egg + cheese. 

Recipe by: Erin,
Serves: serves 1
Prep Time: Quick & Easy


5-6 asparagus

1 teaspoon extra virgin olive oil

2 sweda eggs

1/4 cup goat chevre

1/4 teaspoon fine grey sea salt

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1. Heat olive oil in an 8" cast iron skillet (or regular skillet) over medium heat. Cut off ends of asparagus and add to skillet along with salt. Shake skillet to coat asparagus and cook until tender, 4-5 minutes.

2. Spread asparagus out and crack eggs in the center. Sprinkle cheese over asparagus and eggs. Cover and let cook until egg whites are firm and yolk is done to desired consistency.

3. Serve with freshly cracked pepper.