Greek whipped feta with asparagus and eggs. Visualize a luscious, extra creamy bed of whipped feta combined with the freshness from veggies-herbs along with the tenderness and sweetness of asparagus. Perfect, isn’t it? Not quite yet. Serve it with eggs and you’ll get extra protein for a complete, nutritional meal. Not done, guys! How about this crispy, whole wheat bread for dipping? Now that I’ve got your attention, let’s make this insanely delicious recipe together.
Don’t get me wrong but I have enough with asparagus omelet and frittata. No more, thank you! Of course, it is a delicious way to enjoy asparagus but for an asparagus maniac like me, I had to find another way to enjoy my favorite asparagus-egg-feta combo. The solution was obvious and, as almost always in the Mediterranean kitchen, includes simple, fresh ingredients cooked in the most ridiculously easy and quick way.
All you need for a perfect vegetarian meal to start your day or to serve as a quick and delicious meal. Asparagus and eggs complement each other extremely well and this combo is superlative when paired with whipped feta.
Let’s cook it together.
The recipe’s concept is fresh asparagus, feta cheese, and eggs to be the main players and then extra veggies like baby spinach and arugula and tons of herbs to spice things up and increase the daily vegetable intake in a delicious way.
Start by making the whipped feta dip. This recipe is the basic traditional feta dip called tyrosalata in Greek (tyro=cheese salata=salad). So, I kept the dip simple because we are going to use spices and herbs along the way but you may make your own variation. The food processor is your best friend for this dip because it takes no more than 5 minutes to make. Make your whipped feta as smooth as you like. By all means, you may skip the food processor and just add crumbled feta into the Greek yogurt. It’s your game.
Made ahead and keep your tyrosalata in the fridge for 2-3 days in a sealed container. If any leftover, serve it as a dip or use it to make delicious sandwiches, crostini, and wraps. Additionally, it is delicious combined with meat. Serve it as a side for pork and chicken and make outstanding burgers using whipped feta instead of mayo based (highly processed) sauces. A real culinary experience and pleasant surprise for your taste buds.
Moving onto the asparagus and eggs. Cook them together in the same frying pan and let their amazing flavor blend while you save trouble and time. Follow my instructions and you will get a perfect fried egg and tender, sweet asparagus. It is extremely easy to prepare asparagus. Just bend gently each stalk with both hands until it snaps. Keep the ends to make a stock or use them up to make this incredible asparagus soup.
The greens. Keep the same skillet to wilt the greens and you need no more than 5 minutes to cook them. At the end toss them with your favorite herbs for extra flavor and freshness. Optional but delish is to add 2 tablespoons olive oil and wilt some garlic and red pepper flakes for a couple of minutes. Drizzle your plate with the garlic flavored olive oil and bring the final note that will connect the ingredients into a unified taste.
Serve all those delicious ingredients the way you like. Either you leave the whipped feta on the side or assemble everything together (look at my photos to see what I mean).
Do you remember the crunchy homemade bread I was telling you about? Don’t forget it like I did during the photo shooting (oops sorry). It is the ultimate way to enjoy the egg and the feta dip.
If you like my recipe and do me the honor to make it, upload your photo or just comment below. Let me know how it went either here, on Facebook or Instagram. Your feedback is always so much appreciated!
Enjoy!
Credits: I was inspired by Tieghan and her amazing post. Thank you, dear, and keep up the great work!
- WHIPPED FETA DIP
- 7 ounces (200g) feta cheese
- ½ cup (120g) Greek yogurt
- ½ garlic clove, minced
- 2 tablespoons extra virgin olive oil
- EGGS AND ASPARAGUS
- ⅓ cup extra virgin olive oil
- 4 eggs
- 25-30 asparagus spears
- GREENS
- 2 spring onions, chopped
- 4 cups mixed greens, baby spinach, and arugula
- 2 tablespoons extra virgin olive oil
- 1 cup herbs, fennel, mint, basil, and dill
- GARLIC FLAVORED OLIVE OIL
- 2 tablespoons extra virgin olive oil
- 1 teaspoon crushed red pepper flakes
- 1 garlic clove, minced (optional)
- FOR THE WHIPPED FETA DIP
- In a food processor fitted with the blade attachment add feta cheese, Greek yogurt, minced garlic, and olive oil. Pulse and scrape down the sides of the bowl as needed. Add a pinch of pepper. Whizz until smooth to taste. Set aside or in the fridge up to 2-3 days.
- FOR THE EGGS AND ASPARAGUS
- Wash asparagus, trim and discard woody ends. Peel lower parts of stems, if they too big.
- In a large skillet over medium-high heat, add olive oil and wait until it shimmers. Arrange the asparagus spears in the skillet side by side and gently turn to coat them in oil and season with salt and pepper to taste. Cook for 3-5 minutes*. Turn them to brown evenly and add immediately the eggs. Use a teaspoon to add hot olive oil from the skillet over the yolk. Fry to your liking. Remove from the skillet and set aside in a plate. Cover to remain hot.
- FOR THE GREENS
- In the same skillet over medium-high heat, heat the olive oil until it shimmers and add spring onions for 2 minutes. Then add the greens for another 3 minutes and season to taste. Add the herbs just before you remove from heat. Set aside.
- FOR THE GARLIC FLAVORED OLIVE OIL
- In a small saucepan over medium-high heat, heat the olive oil and add red pepper flakes and garlic until golden brown approximately 2 minutes.
- Serve the way you like.
Nicolas says
Fantastic recipe! I love your blog. Keep posting all this amazing food!
Sylia says
Thank you so much, Nicolas!!! I do my best!