Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest

Name: Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch asparagus (pencil or standard); 473 milliliters baby washed arugula; 4 larges organic eggs; 1 clove garlic; 4 to 5 ice cubes; 4 servings Kosher salt; 1 Tbsp lemon juice; 1 lemon, zested; 4 servings High-quality extra-virgin olive oil; 237 milliliters grated Parmigiano-Reggiano; 4 slices rustic Italian bread; 3 Tbsps white vinegar

Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains about 19g of protein, 32g of fat, and a total of 426 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have lemon zest, baby arugula, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Preheat a grill pan or grill to medium-high heat.

Equipment you will use

Grill Pan

Grill

Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard.

Ingredients you will need

Asparagus

Salt

Cooking Oil

Equipment you will use

Grill

Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.

Ingredients you will need

Whole Garlic Cloves

Asparagus

Bread

Dry Seasoning Rub

Equipment you will use

Grill

Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.

Ingredients you will need

Ice Cubes

Water

Egg

Equipment you will use

Stove

Bowl

Fill a medium saucepan two-thirds of the way with water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg 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, remove the eggs from the saucepan and place in the bowl of cold water. Reserve.

Ingredients you will need

Distilled White Vinegar

Water

Egg Yolk

Egg

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil.

Ingredients you will need

Lemon Juice

Olive Oil

Arugula

Lemon

Salt

Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula among 4 individual plates. Arrange the asparagus on top of the arugula on each plate.

Ingredients you will need

Lemon Juice

Asparagus

Arugula

Cooking Oil

While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate.

Ingredients you will need

Asparagus

Water

Egg

Tea