Your Shopping List

View Shopping List

Egg-Topped Roasted Asparagus and Strawberries

Egg-Topped Roasted Asparagus and Strawberries
  • Quick & Easy!
  • Gluten Free!
Serves: 4Ready In: 20 minutes

Why We Like It

The balsamic vinegar, feta cheese, and almonds make the asparagus and strawberries taste amazing.  Add the egg on top and you have a quick and easy, delicious meal that is perfect for breakfast, lunch or dinner!

Preheat the oven to 425 degrees

Roast the Asparagus:

  • 1 lb asparagus (or 1 bunch, tough ends trimmed if needed)
  • 1 Tbsp olive oil
  • 1/4 to 1/2 tsp sea salt
  • 1/4 tsp black pepper

Add asparagus to a baking sheet in a single layer.  Drizzle with oil, salt and pepper.  Stir lightly to coat.  Bake for 10 minutes or until bright green and still crisp tender.  Remove from the oven and set aside.

Prepare the Balsamic Reduction:

  • 1/4 cup balsamic vinegar

Add to a small saucepan and simmer on low heat, stirring occasionally, until reduced by half and starts to thicken, about 5-10 minutes.  You want it to slightly coat the back of a spoon.  Set aside.


Prepare the Strawberries:

  • 1 lb strawberries (about 2 cups, sliced)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Add to a large bowl, along with the balsamic reduction, and stir to combine.  Set aside.

Toast the Nuts:

  • 1/4 cup sliced almonds

Add to a small dry skillet and cook over medium heat for about 3 minutes.  Remove from the heat and set aside.

Cook the Eggs:

  • 4 eggs

In the same small skillet, cook the eggs, one at a time if desired, until they are cooked the way you like them.

Put it All Together:

  • 1/4 cup feta cheese (crumbled)

On each individual plate, place some asparagus and layer with the balsamic strawberries, toasted almonds, feta cheese and an egg on top.

Serve and Enjoy!

Quick Tips

Poached eggs would be fantastic with this!  And, they are super-easy.

Fill a large shallow pan (or a large saucepan) with at least 2″ of water. Bring the water to a simmering boil.  Crack one egg at a time into a smaller bowl. Gently drop each egg into the simmering water.

As soon as you have the eggs in the pan, cover and turn off the heat. Let the eggs sit in the hot water for 3 minutes.  This will give you a poached egg with the white set and yolk runny. If you want it more done, let the eggs sit in the simmering water for 4 minutes.  When done, remove each egg with a slotted spoon and on a plate, and then on top of the asparagus and strawberries.

Nutrition Information for one serving

  • Calories: 215
  • Fat: 13 g
  • Saturated Fat: 3.3 g
  • Total Carbohydrate: 15 g
  • Cholesterol: 192 mg
  • Fiber: 5 g
  • Sugars: 8 g
  • Protein: 12 g
  • Sodium: 275 mg
(Recipe adapted from