Simple and quick. This is our kind of meal. Cook it for one, two or more. Roasted asparagus is so easy to make and is the perfect side to sop up runny egg yolk. If asparagus isn’t your thing, try homemade biscuits or don’t even worry about it and just have the steak and eggs!
How to Make Steak, Eggs and Roasted Asparagus
Everything comes together within 20 minutes, the asparagus will take the most time to cook, but wow is it easy. You can read all about roasting asparagus, by clicking here. Or just trust me when I say it is very simple and pretty much one of our favorite ways to cook it. For the steaks, rub them with salt, dried thyme and olive oil. Heat a cast iron pan (or other oven-safe heavy-bottomed pan) over medium-high heat. You want the pan to be nice and hot so the steaks quickly sear. Once hot, add the steaks and sear 1 to 2 minutes on each side. Slide the pan with steaks into the oven and cook another 2 to 3 minutes or until done. While the steaks finish cooking, you can fry the eggs. The key here is to leave the egg yolk runny so it can run all over the asparagus and steak. The sauce is literally built into the dish. Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 2 (6-ounce) 3/4-inch thick top sirloin steaks 2 teaspoons dried thyme 2 large eggs Olive oil Salt and fresh ground black pepper Parmesan shavings for serving 2Serve by placing sliced steak next to the roasted asparagus, and then top with an egg and parmesan shavings.
