Make this for breakfast, lunch or dinner. We like to use sirloin for this, but you could use NY strip, rib eye or another cut of steak. Roasting asparagus is quick and easy — if the stalks are thick and woody, consider using a vegetable peeler to peel away the outer tough layer of the stalks.
1 bunch asparagus, rinsed and ends cut off
2 (6-ounce) 3/4-inch thick top sirloin steaks
2 teaspoons dried thyme
2 large eggs
Salt and fresh ground black pepper
Parmesan shavings for serving
Heat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Rinse asparagus and pat dry. Trim about 1/2-inch from the stalky ends then discard. Place onto the baking sheet. Toss with olive oil then lightly season with salt and fresh ground black pepper. Spread into a single layer. Bake until tender, 12 to 20 minutes depending on the thickness of your asparagus.
Heat a heavy-bottomed oven-safe pan over medium high heat (we love using our cast iron pan). Season steaks with salt, a generous amount of pepper and the dried thyme. Use your fingers to rub the seasoning and about 1 teaspoon of olive oil onto both sides of the steaks. Add steaks to the preheated pan and cook 1-2 minutes on each side then slide into the oven and cook 2-3 minutes for medium to medium-well. Remove from oven and rest 5 minutes before slicing into thin strips.
While the steak rests, fry the eggs. Heat a frying pan over medium heat, add 1/4 teaspoon of salt and a tablespoon of olive oil. Wait 20 seconds then add eggs, one by one, to the pan. While the eggs cook, use a spoon to drizzle the hot olive oil over the whites of each egg. Cook until the egg whites are firm, but the yolk is still runny.
Serve by placing sliced steak next to the roasted asparagus, and then top with an egg and parmesan shavings.