Garlic Roasted Asparagus with Poached Egg
Description
This delicious dish can be served as a salad, a side or even as a breakfast. It can be garnished with Parmesan cheese or your favorite grated or shredded cheese. Serve it with toast, if you like to sop up the wonderful, runny egg.
Ingredients
2 large, fresh cold eggs
½ lb. asparagus
1 t. vinegar
1 t. olive oil
¼ t. salt
½ t. pepper
½ t. garlic powder
½ t. chopped basil
freshly squeezed juice from 1 lemon, divided
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 425 degrees.
Place asparagus on a baking sheet; drizzle with olive oil; season with salt, pepper, garlic powder and basil.
Bring a medium pot of water to boil.
Roast asparagus in oven until asparagus begins to wrinkle, about 10-12 minutes.
To poach the eggs, turn the boiling water down a notch ; add vinegar to the water. Crack 1 egg into a custard cup or small ramekin. Begin to stir the water to create a whirlpool; use a ladle to place 1 egg into the center of the pool. Let the egg swirl and cook until cooked to desired doneness, about 4-5 minutes; remove with a slotted spoon. Repeat with the second egg.
Evenly divide asparagus between 2 plates; top each with 1 egg; squeeze half of the juice over each plate before serving.
2 servings.