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
Spread the asparagus out in a single layer on a flat baking dish.
Roast in a preheated 400F oven until tender, about 10-15 minutes.
Bring a large pot of water to a boil and reduce the heat to medium.
Crack an egg into a bowl and pour the egg from the bowl into the water and repeat for remaining eggs.
Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes.
Arrange the asparagus on plates and top with the poached eggs.
Season with salt and pepper and sprinkle on some parmigiano reggiano.