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Tuesday, April 3, 2012

Oven-Roasted Asparagus with Parmesan and Poached Egg

I think eggs and asparagus go so well together. More specifically asparagus and egg yollk. It brings to my mind a similar taste experience to hollandaise, but a whole lot easier to prepare. I made this as a special breakfast for me and the husband this morning. I felt like indulging us a little, and it was like a mini break away from the kids. Them with their cereal, us with our asparagus and poached eggs.



So good, it deserves an extra photo.




Oven-Roasted Asparagus with Parmesan and Poached Egg
~serves 4~

Ingredients:
1 lb. asparagus, tough ends snapped off
extra-virgin olive oil
salt and pepper
red pepper flakes (optional)
freshly grated parmigiano reggiano, a little or a lot, whatever you like
4 eggs
2 T. vinegar
lemon juice, for seasoning (optional)

Instructions: 
1. Preheat the oven to 425 degrees. Place the asparagus on a large, rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flake. Roast asparagus until just tender and beginning to brown, about 10 minutes total. About 3 minutes before asparagus are finished, remove from oven and sprinkle with the parmesan. Place back in the oven to finish. Set aside.

2. Meanwhile, poach the eggs. Fill a large nonstick skillet with water about 1/2 inch from the top. Add vinegar and 1 t. salt. Bring to a rapid boil over high heat. Remove from heat, as soon as the bubbles die down carefully crack the eggs into the hot water. Let eggs cook for 5 minutes. With a slotted spoon, carefully remove and drain the eggs. 

3. On each serving plate, divide the asparagus and top each with a poached egg. 



3 comments:

  1. Replies
    1. Thank you for inviting me! I love the opportunity to connect with other bloggers. : )

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  2. Very pretty! Found you through Carole's party. Come say hello sometime at

    http://stellabskitchen.blogspot.com

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