Saturday, May 7, 2011

Asparagus with Poached Egg

Now why didn't I think of this combination?!  Delish.

Source:  adapted from

1 lb. asparagus, trimmed
4 large eggs
olive oil, for drizzling
1 oz. Parmesan cheese, grated
sea salt and freshly ground pepper

Lightly steam asparagus until crisp tender.
In separate pan, poach eggs approximately 3 1/2 minutes.  Remove from water with slotted spoon, draining excess water.
Divide asparagus among 4 plates; top each with an egg.  Drizzle with olive oil, sprinkle with Parmesan, and season with sea salt and pepper.

No comments:

Post a Comment