Spanish · 30 min
Roasted Asparagus with Fried Eggs & Homemade Romesco Sauce
- 30 min
- 2–6 servings
- 571 kcal / serving
Cirmed asparagus roasts until tender while eggs fry in a hot skillet, then a smooth romesco made with peppers, almonds, and sun-dried tomatoes is spooned over everything. The mix holds up as a quick weeknight plate with soft yolks and a tangy spread.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds
- 1 small bunchasparagus
- ½ (4 oz) pkgcrumbled feta cheese
- 4eggs
- 1 clovegarlic
- 1red bell pepper
- 3sun-dried tomatoes, oil-packed
- red bell peppers
From the pantry: black pepper, extra virgin olive oil, paprika, red wine vinegar, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · hand or regular blender · measuring spoons · nonstick skillet · oven mitts · spatula · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 1 clovegarlic
- 1red bell pepper
- red bell peppers
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- 4eggs
Pantry & dry goods
- ⅛ cupalmonds
Sauces, oils & condiments
- 3sun-dried tomatoes, oil-packed
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds | ⅛ cup | ¼ cup | ½ cup |
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| eggs | 4 | 8 | 12 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| red bell pepper | 1 | 2 | 3 |
| sun-dried tomatoes, oil-packed | 3 | 6 | 9 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Trim the woody ends from the asparagus and spread them on a baking sheet.
- Wash, seed, and thinly slice the red bell peppers; add two peppers to the sheet with the asparagus. Drizzle with oil, season with salt and pepper, and toss to coat.
- Roast the vegetables until lightly charred and fork-tender, about 10–12 minutes. Remove from the oven and set aside.
- Heat a nonstick skillet over medium-high heat and add a swirl of oil.
- Gently crack the eggs into the skillet and season with salt and pepper; cook until the whites are set but the yolks remain runny, about 4 minutes.
- While the eggs cook, peel and mince the garlic and add it to a blender.
- Add the roasted peppers, sun-dried tomatoes, almonds, oil, vinegar, and paprika to the blender; blend until smooth.
- To serve, divide the asparagus, eggs, and Romesco among plates and top with feta crumbles.
Two tips
- Make the Romesco ahead: blend and refrigerate for up to a day before serving.
- Leftovers keep well in the fridge up to 2 days; reheat gently and serve with a fresh fried egg on top if desired.
Nutrition per serving
- Calories
- 571 kcal
- Protein
- 21 g
- Carbs
- 14 g
- Fat
- 50 g
- Fiber
- 5 g
- Sodium
- 403 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.