Pan-Seared Asparagus Salad With Frisée and Fried Egg

Name: Pan-Seared Asparagus Salad With Frisée and Fried Egg
Total time: 15 min
Yield: 2 servings
Ingredients: 1 small garlic clove, finely chopped; Salt; 3/4 teaspoon finely chopped anchovy; 2 teaspoons lemon juice; 6 tablespoons extra virgin olive oil; 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces; 3 cups packed torn frisée lettuce; 2 large eggs; Black pepper

By Melissa Clark

Updated March 9, 2023

Pan-Seared Asparagus Salad With Frisée and Fried Egg — Andrew Scrivani for The New York Times

Total Time: 15 minutes
Rating: 5(200)
Comments: Read comments

Here is a fine variation on the old combination of egg and asparagus. It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons. It’s mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy. Then, in place of the usual poached egg nestled in curling frisée leaves, fry an egg until the edges are crisp and brown. This adds a vaguely baconlike nuance to the salad, without the meat.

Featured in: Asparagus and Eggs Take Center Stage

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Ingredients

Yield:2 servings

1small garlic clove, finely chopped
Salt
¾teaspoon finely chopped anchovy
2teaspoons lemon juice
6tablespoons extra virgin olive oil
1pound asparagus, trimmed and cut into 1½-inch pieces
3cups packed torn frisée lettuce
2large eggs
Black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
Step 2
Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
Step 3
Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
Step 4
Divide the salad between two serving plates. Top each with an egg.

Ratings

5 out of 5

200 user ratings

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Comments

Alexa H7 years ago

Absolutely delicious! Did not have frisee so used arugula as a bitter green. Cooked fried egg with butter and the flavors all held together. Fantastic, tasty, and simple dressing. Definitely make this!

Max C.7 years ago

As Kitchen Princess noted over two years ago, there is more olive oil than food in this recipe. If you have a good nonstick pan, you can probably get away skipping the oil entirely and using a teaspoon of olive oil at the end of cooking the asparagus to impart some flavor. Personally, I’d roast the asparagus in the broiler while dealing with the rest of the recipe.

Lili1 year ago

I used 1 LB. of very small zucchini.

InkieD2 years ago

When asparagus is in season, I like eating it frequently. But, I prepare it different ways so that I don’t tire of it. My only change was to roast the asparagus. This recipe is now in my asparagus rotation.

Jennie2 years ago

Outstandingly delicious. I roasted the asparagus. Also, insanely easy.

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