I can’t take credit for this dish. While I did help compile some of the added toppings, the base of this meal comes from the very talented Richie, who also just so happens to be the designer behind Sprout & Pea. Richie first introduced me to roasted asparagus with crushed pistachios over a year ago and it has since become my favorite way to prepare the delicious green. What he has neglected to inform me of  until now, is that he sometimes tops this off with a sunny side up egg. Since this sounded like my dream dish, the other night we joined forces with some leftovers around his house and made what I like to call pistachio roasted asparagus with a sunny side up egg á la mode.

What sounded like a big hodgepodge of ingredients resulted in a perfect mix of flavors and one of my new favorite dishes. We decided to make use of the Mexican ingredients left over from a tasty juevos rancheros breakfast and tossed the pistachio roasted asparagus and egg on top of a flour tortilla and topped with some queso, greek yogurt, thin sliced tomato and Tabasco sauce. The result was savory and slightly tangy with a beautiful mix of textures and colors. Aside from being  delicious and simple to prepare, this one conveniently works great for breakfast, lunch, brunch or dinner. Here’s how we made this…

2 tortillas (I like to use Ezekiel Tortillas)
2 eggs
1 bunch of asparagus (about 5 or 6 pieces per dish)
1 tomato
1 cup pistachios
2-3 tbsp extra virgin olive oil
1 cup Mexican queso
1 cup Greek yogurt
2 tsps Tabasco Sauce
Salt and pepper to taste

Heat oven to 375 degrees. Remove pistachios from shell and crush finely (I like to put them in a baggy and smash with a spoon). In a pyrex, mix the asparagus with olive oil and pistachios and spread evenly. Bake for about 15 minutes or until asparagus is cooked but still a little tender. At the same time, place tortillas on a baking sheet and bake for about 10 minutes or until crisp. When asparagus and tortillas are almost finished, heat some olive oil in a small pan and crack two eggs into it on medium-high heat. Reduce heat to medium and cover. Let cook for a few minutes or until eggs are still a little bit runny (or to desired consistency). Remove egg from heat and remove tortillas and asparagus from the oven. Place asparagus and pistachios on top of tortillas, sprinkle with some crumbled queso, and tomato slices. Place egg on top and finish with a dollop of Greek yogurt, Tabasco Sauce and salt and pepper to taste. It can be a bit difficult to cut through the tortillas – as an alternative, place them on the side of the plate and use to scoop the ingredients with. You may also want to cut the asparagus into smaller pieces for easier eating.