Roasted Asparagus with Poached Egg and Parmigiano-Reggiano

Name: Roasted Asparagus with Poached Egg and Parmigiano-Reggiano
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 12 spears asparagus; 2 larges organic eggs; 2 servings Kosher salt; 2 servings Extra-virgin olive oil; 2 Tbsps grated Parmigiano-Reggiano; 1 pinch Pinch crushed red pepper flakes; 3 Tbsps white vinegar

Roasted Asparagus with Poached Egg and Parmigiano-Reggiano might be a good recipe to expand your side dish recipe box. This recipe serves 2. One serving contains 230 calories, 9g of protein, and 20g of fat. From preparation to the plate, this recipe takes roughly 40 minutes. If you have spears asparagus, eggs, kosher salt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Easter. It is a good option if you're following a gluten free and primal diet. If you like this recipe, you might also like recipes such as Baked Asparagus with Parmigiano-Reggiano Recipe, Mindy Fox's Red Quinoa, Raw Asparagus and Endive Salad with Shaved Parmigiano-Reggiano, and Roasted Spaghetti Squash with Parmigiano-Reggiano.

Instructions

Preheat the oven to 400 degrees F.

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Oven

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

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Water

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Sauce Pan

Add the white vinegar and bring to a boil.

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Distilled White Vinegar

Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with about 1 tablespoon olive oil and some salt.

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Asparagus

Olive Oil

Salt

Place the asparagus in the oven and roast for 15 minutes.

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Asparagus

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Oven

Reduce the heat on the water until the bubbles in the water have subsided.

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Water

Gently crack and drop the eggs 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.

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Water

Egg Yolk