Recipe: Herby Asparagus Sheet Pan Eggs

Last updated: February 27, 2024, at 3:33 p.m. PT

Originally published: February 27, 2024, at 3:23 p.m. PT



  • ½ pound asparagus, trimmed
  • 2 cups shelled edamame, thawed
  • 2 cups spring green peas
  • 1 tablespoon olive oil
  • 4 eggs
  • Salt and Pepper
  • 1 lemon, zested
  • Freshly grated pecorino cheese
  • Crushed red pepper flakes
  • 3 green onions chopped
  • ¼ cup chopped parsley
  • ¼ cup chopped mint leaves


  1. Preheat oven to 400 degrees F and grease a baking sheet.
  2. Toss asparagus, edamame, and peas with olive oil and scatter on the baking sheet.
  3. Make four wells in between the veggies and crack your eggs into the spaces.
  4. Season everything with salt and pepper and place in the oven until whites have set and yolks are done to your liking. Begin checking after 5 minutes if you like runny yolks!
  5. Once eggs are done, sprinkle everything with lemon zest, lots of pecorino cheese, crushed red pepper flakes, green onions, parsley, and mint.
  6. Top with a bit more freshly ground black pepper and enjoy.

NOTE: If you cannot find fresh green peas, swap for frozen and thawed green peas.