Friday, February 15, 2013

Roasted Asparagus with Poached Egg

You know that spring is going to come again, when you see the arrival of fresh asparagus in the market. To make quick use of them they were roasted and topped with a poached egg "sauce."
Roasted Asparagus with Poached Egg
For one serving:
5 asparagus spears, cleaned and tough ends cut
1 teaspoon olive oil
salt and fresh pepper
squeeze of lemon juice
1 slice of toast
shaved parmesan cheese
1 teaspoon white vinegar
1 egg, cracked
Preheat oven to 400F.
Line a baking sheet with foil. Toss asparagus with olive oil and sprinkle with salt and pepper. Roast in oven for about 5-8 minutes, until tender. Take out of oven and squeeze lemon juice over asparagus.
On top of toast, place asparagus and top with shaved cheese.
Meanwhile, in a saucepan with simmering water add 1 teaspoon of vinegar. Place egg in water and poach to a soft egg. Place egg gently over asparagus and serve immediately.

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