Roasted Asparagus with Poached Egg and Parmigiano-Reggiano

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 3 tablespoons white vinegar
  • 12 spears asparagus
  • Extra-virgin olive oil
  • Kosher salt
  • 2 large organic eggs
  • 2 tablespoons grated Parmigiano-Reggiano
  • Pinch crushed red pepper flakes
Directions
  • Preheat the oven to 400 degrees F.

  • Fill a large saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil.

  • Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with about 1 tablespoon olive oil and some salt.

  • Place the asparagus in the oven and roast for 15 minutes.

  • Reduce the heat on the water until the bubbles in the water have subsided.

  • Gently crack and drop the eggs into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid.

  • Using a slotted spoon, carefully remove the eggs from the saucepan and blot the bottom of the spoon on a paper towel before plating the egg.

  • Remove the asparagus from the oven.

  • Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg. Sprinkle with the grated Parmigiano and a couple flakes crushed red pepper. Sprinkle with a few drops olive oil.


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    This recipe is featured in:

    Weeknight Dinners: Spring