Grilled Asparagus & Sunny Side Egg Recipe

Combine rice vinegar, water, sugar, salt, and red pepper flakes in a small saucepan. Bring to a simmer so sugar and salt dissolve, then remove from heat and let cool 5 minutes.

Place ramp tips/greens in a heatproof jar or container. Pour the warm pickling liquid over the ramps so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 2 hours) before serving. Keeps several days refrigerated.

In a small food processor or blender, combine chopped ramp bulbs/whites and garlic. Pulse until finely minced (about 10–15 seconds).

Add the egg yolk, Dijon mustard, and lemon juice. Pulse briefly to combine.

With the processor running on low, drizzle the neutral oil in a slow, steady stream until the mixture emulsifies and thickens into an aioli (about 1–2 minutes). Stop, scrape down sides, then blend in the teaspoon of olive oil for flavor. If too thick, thin with 1–2 teaspoons water or lemon juice.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust salt or lemon as needed. Transfer to a small bowl and refrigerate until ready to serve.

Preheat a cast-iron grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or pan.

Place trimmed asparagus on a plate, drizzle with 2 tbs olive oil, sprinkle with 1 tsp sea salt and 1/2 tsp black pepper, and toss to coat evenly.

Grill asparagus in a single layer, turning occasionally, until charred in spots and tender-crisp, about 6–8 minutes depending on thickness. Remove to a platter and keep warm.

Sunny-Side Eggs

Heat a nonstick skillet over medium-low heat and add a thin film of oil. Crack eggs into a small bowl then gently slide into the skillet. Cook low and slow until whites are set but yolks remain runny, about 2.5–3.5 minutes. For slightly set tops without flipping, cover the pan for the last 30–45 seconds. Season eggs lightly with a pinch of salt and pepper.

Arrange grilled asparagus on serving plates (3 asparagus per plate if serving 4). Dollop 1 tablespoon ramp aioli alongside or streak down the asparagus using the back of a spoon.

Top each plate with one sunny-side egg (1 egg per serving). Spoon 1–2 teaspoons of the pickled ramps next to or over the asparagus for brightness.

Sprinkle each plate with about 1/4 tsp toasted black sesame seeds and a light dusting (about 1/4 tsp) of nori powder. Add microgreens and a lemon wedge per plate.

Serve immediately so eggs are warm and runny; encourage diners to break yolks and mix with aioli and asparagus for a rich, savory bite.