Roasted Asparagus with Poached Egg

Roasted Asparagus with Poached Egg
You can never have too many side dish recipes, so give Roasted Asparagus with Poached Egg a try. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 203 calories, 19g of protein, and 12g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. It will be a hit at your Easter event. Head to the store and pick up asparagus, eggs, parmigiano reggiano, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Spread the asparagus out in a single layer on a flat baking dish.
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AsparagusAsparagus
SpreadSpread
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Baking PanBaking Pan
2
Roast in a preheated 400F oven until tender, about 10-15 minutes.
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OvenOven
3
Bring a large pot of water to a boil and reduce the heat to medium.
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WaterWater
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PotPot
4
Crack an egg into a bowl and pour the egg from the bowl into the water and repeat for remaining eggs.
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WaterWater
EggEgg
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BowlBowl
5
Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes.
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Egg YolkEgg Yolk
EggEgg
6
Arrange the asparagus on plates and top with the poached eggs.
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Poached EggPoached Egg
AsparagusAsparagus
7
Season with salt and pepper and sprinkle on some parmigiano reggiano.
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Parmigiano ReggianoParmigiano Reggiano
Salt And PepperSalt And Pepper
DifficultyMedium
Ready In45 m.
Servings4
Health Score10
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