roasted asparagus, poached egg + sriracha chickpeas

roasted asparagus, poached egg + sriracha chickpeas // kitschandcamera.coman easy dinner for one. back to my love of egg on anything, i have been seeing a lot of recipes, pins, insta posts, and menus showing this beautiful combination of asparagus with egg…and had been eager to make it myself.  so one monday night when i was feeling cheap and had nothing in my pantry but eggs and canned goods, i stopped and grabbed a bunch of asparagus on the way home.  less than an hour later and with very minimal effort, this delicious din was ready.  it’s so simple -but savory and filling all the same.



  • egg(s)
  • 1 bunch asparagus
  • olive oil
  • fresh herbs or cheese for topping
  • sriracha
  • 1 can chickpeas
  • cumin
  • s+p

//directions (eggsparagus):

  1. preheat oven to 350.
  2. cut ends off asparagus and place in a roasting pan. coat lightly with olive oil, salt and pepper.
  3. roast in oven until asparagus starts to brown and crisp a little (~15 minutes).
  4. meanwhile, poach or fry egg on the stovetop.
  5. place egg on top of asparagus, and top with fresh herbs or cheese. > could not be simpler!

//directions (chickpeas):

  1. preheat oven to 350.
  2. rinse and drain chickpeas, and let them dry out for at least 10 minutes in a colander.
  3. put chickpeas in a bowl, and add seasoning: 1/2 Tbsp sriracha, 1/2 Tbsp olive oil, 1 tsp cumin, 1/2 tsp salt.  stir to coat chickpeas.
  4. transfer chickpeas to a roasting pan lined with aluminum foil (less mess!)
  5. roast for 30-40 minutes, and stir halfway so they don’t stick to the pan.  they’ll be done when they start to harden and get crunchy.
  6. allow to cool for a bit so they harden and dry out more, for added crunch.

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