Egg and Asparagus Snacks

Have some fun making these innovative and delicious open-faced sandwiches.

  • 1 bunch green asparagus spears
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 4 eggs
  • Kosher salt
  • Freshly ground pepper
  • 2 brown rolls
  • Wafu® Wasabi Mayonaizu® Japanese mayo
  1. Fill the bottom half of a steamer set with water and bring to a boil.
  2. Trim the ends of the asparagus and gently peel the thicker bottom ends with a peeler.
  3. Place asparagus in steamer and let steam for about 5 minutes, or until asparagus is tender. Do not overcook.
  4. Remove asparagus and set aside.
  5. Cut rolls lengthwise, toast (optional) and place on plate, open face up.
  6. Heat a large cast-iron skillet on medium heat. Add the oil and butter and swirl to coat the pan.
  7. Crack eggs directly into the pan. Sprinkle with salt and pepper. Cook until whites are set.
  8. Spread the roll halves with mayo. Divide asparagus and place across rolls. Place fried egg on top.
  9. Serve immediately.

PREP TIME: 20 minutes
COOKING TIME: 10 minutes

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