Roasted Asparagus with Baked Sheet Pan Eggs

Asparagus is a vegetable that deserves a place at the table year-round. Whether it’s fresh from the garden, purchased at the farmers market, or from your local grocery store, those sweet, tender spears have a flavor that’s hard to resist. While it’s often associated with spring, asparagus is available in many places throughout the year, making it a versatile ingredient for any season.

There’s something timeless about the pairing of asparagus and eggs. Their flavors complement each other beautifully, and when roasted alongside cherry tomatoes, they create a dish that’s colorful, nutritious, and satisfying. This Roasted Asparagus with Baked Sheet Pan Eggs recipe is simple to prepare and works equally well for breakfast, brunch, or even a light dinner.

The recipe is delightful as written, but there are plenty of ways to customize it to fit your preferences or what you have on hand:

• Roast some fresh garlic with the asparagus and tomatoes for added depth of flavor.
• Top the finished dish with chopped garlic scapes, chives, or scallions for a fresh, herbaceous note.
• Pair it with crusty bread and your favorite olive oil for dipping.
• Serve it alongside crispy home fries, hot coffee, and a glass of orange juice for a complete meal.

Whether you’re celebrating the arrival of spring or just looking for a simple, delicious recipe to brighten any day, this dish delivers. Enjoy its simplicity, versatility, and vibrant flavors all year long!

Sheet Pan Eggs with Asparagus

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For a healthy and tasty breakfast, try freshly roasted asparagus with baked sheet pan eggs and ripe from the garden cherry tomatoes.

• Author: Norann Oleson
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Breakfast

Ingredients

• 2 pounds fresh asparagus
• 1 pint cherry tomatoes
• 4 eggs
• 2 tablespoons olive oil
• 2 teaspoons chopped, fresh thyme
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with non-stick cooking spray or lay down a sheet of parchment paper.
2. Arrange the asparagus and cherry tomatoes in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with fresh thyme and salt and pepper.
3. Roast the vegetables in the oven for 10 to 12 minutes, or until the asparagus is tender and the tomatoes are wrinkled.
4. Remove the pan from the oven and crack the eggs on top of the asparagus. Season with salt and pepper and return the pan to the oven.
5. Bake 7 to 8 minutes, or until the whites are cooked through, but the yolks are still a bit runny. (If you don’t like runny yolks, cook until set, but be careful not to overcook the eggs or they’ll be rubbery.)
6. Remove from oven and divide into four servings. Eat at once.

Want a home garden crop that will produce delicious, nutritious, stately vegetables for decades? Then plant asparagus. You’ll need a little patience at first, but once established, asparagus will reward you for years to come. With our Asparagus—King of the Garden Gardening Guide, you’ll have everything you need to know about growing and enjoying this versatile food. Check it out!

Have you tried this Roasted Asparagus with Baked Sheet Pan Eggs recipe? It’s so easy and delicious—please tell us how it turned out for you.