Roasted Asparagus with a Poached Egg

Roast asparagus with a runny poached egg

Roast asparagus with a runny poached egg



    •    1 Bunch of asparagus (trimmed, with white bottoms removed)

    •    1 T olive oil 

    •    Salt

    •    pinch of pepper

    •    2 eggs (one per person) 

    •    White wine vinegar


    •    Preheat oven to 400.

    •    In a casserole large enough for all your asparagus, lay them flat across surface.

    •    Pour oil across until well coated & mix around casserole thoroughly.

    •    Sprinkle with salt

    •    Roast in oven for 20 minutes, or until a sharp knife cuts through thickest point of asparagus effortlessly. 

    •    While asparagus are in the oven, heat half a pot of hot water over the stove, add a teaspoon of salt and a teaspoon vinegar

    •   Gently crack each egg into a ramekin

    •   When the water is beginning to bubble, but not boiling, pour each egg into the water, just above the water level. 

    •   Create a little movement in the water by stirring the pot very gently.

    •    Once the egg whites have become opaque (above 1.5 minutes), gently with a large slotted spoon remove egg from the pot and place in a safe surface to drain water.

    •    Remove asparagus and prepare on plate, then with a fragile hand place egg over over asparagus. Sprinkle with salt & pepper.  

    •    Enjoy!

15 minutes active time, 40 minutes total time. Serves 2.

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