Pan-roasted asparagus, a crispy egg, and crunchy lemony gremolata—do I even need to say more? The textures and flavors of this Giada dish make it feel so special, like a little restaurant treat you made right in your own kitchen.

It’s fresh, hearty, and just plain delicious! This is one of my favorites for those nights when I want something fast but full of flavor. Serve it with a little crusty bread or even a small side of pasta, and you’ve got yourself a meal. Plus, it’s Giada’s recipe, so you know it’s going to be amazing.

Recipe Ingredients

Bread Crumb Gremolata Ingredients

• 1½ teaspoons of extra-virgin olive oil
• 2 tablespoons of panko bread crumbs
• ¼ teaspoon of grated lemon zest
• Pinch of crushed red pepper flakes
• Pinch of salt
• 2 tablespoons of chopped fresh flat-leaf parsley leaves
• 1 tablespoon of freshly grated Parmesan cheese

Asparagus Ingredients

• 1 tablespoon of extra-virgin olive oil, plus more for drizzling
• ¼ pound of thin asparagus, trimmed
• Pinch of salt1 large egg

How To Make Giada Pan-Roasted Asparagus with Crispy Fried Egg

1. Make the Gremolata: Start by heating a medium skillet over medium heat, then add the olive oil and panko bread crumbs. Stir constantly until the bread crumbs are golden brown, which usually takes a few minutes.
2. Transfer Bread Crumbs: Once toasted, place the bread crumbs in a small bowl and mix in the lemon zest, red pepper flakes, and salt. Stir the mixture well and allow it to cool to room temperature.
3. Add Fresh Herbs and Cheese: After cooling, stir in the chopped parsley and Parmesan cheese until the mixture is well combined.
4. Cook the Asparagus: Wipe the skillet clean, then add 1 teaspoon of olive oil and heat it over medium-high heat. Add the trimmed asparagus along with a pinch of salt and cook, stirring frequently, for 4 to 5 minutes until they’re bright green and slightly browned.
5. Fry the Egg: Add the remaining 2 teaspoons of olive oil to the same skillet and heat over medium-high. Crack the egg into the pan, season with salt, and reduce the heat slightly. Cook for 2 to 3 minutes until the edges are crispy, and the whites are set but the yolk remains runny.
6. Assemble the Dish: Carefully slide the fried egg on top of the cooked asparagus using a slotted spatula. Sprinkle everything with the gremolata and drizzle with extra olive oil if you like. Serve immediately.

Recipe Tips

• Always trim the tough ends of asparagus before cooking to avoid a fibrous texture in every bite. Using a sharp knife or snapping the ends off works best.
• For extra flavor, sprinkle the asparagus with freshly cracked black pepper before roasting to complement the gremolata’s brightness and enhance the overall taste of the dish.
• If you prefer a creamier yolk, cover the frying pan with a lid while cooking the egg for softer whites and a less crispy texture.
• Substitute parsley in the gremolata with fresh cilantro or dill for a different herbaceous twist that pairs beautifully with asparagus and eggs.
• Double the recipe if serving as a main dish and add toasted sourdough bread to make the meal more filling and satisfying.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Brown and Wild Rice Dressing
• Giada Roasted Squash With Cherries and Pistachios
• Giada Lentil-stuffed Squash