Roasted (or Grilled) Asparagus with Caramelized Sweet Onions, Fried Egg and Pecorino, Meyer lemon
Recipe Courtesy of Nikki Cascone
Serves 4

1 bunch Jumbo Asparagus
2 Meyer lemon
1 large or 2 smaller Vidalia / sweet onion
4 eggs
1 quarter Pecorino Cheese
¼ cup olive oil
¼ cup vegetable stock
salt & pepper TT
1 bunch chives

Preheat oven to 400 degrees. Cut an inch off the bottom of the asparagus and discard. Slice lemons into thin wheels about ¼ inch thick. lightly shave the outer rough skin on the very bottom with a peeler. Rub the asparagus with olive oil and place on a half sheet pan. Slice onions into 1.4 inch slices. Caramelize the onions on the stove top with oil and as they brown add in vegetable stock little by little till it is absorbed. While the onions are cooking, roast the asparagus and lemon rinds for 15-25 minutes depending on the size. The asparagus should still have some crunch. Plate the asparagus with some onion on top. Fry an egg and place it on top of the onions and asparagus. Season tt and chives and shave some fresh cheese on top.

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