Asparagus w/ Poached Egg & Parmesan

Some recipes are just so simple, and yet, they have the ability to produce fantastic results.  Case in point, this dish.
Minimal ingredients.  Quick-and-easy preparation.  A perfect candidate for today's lunch.

Eggs are delicious, a great source of protein and not only reserved for breakfast.  My favourite way to eat them is poached.  I love breaking them open and having the yolk devour whatever it is they are on top of.  Toast, hash or asparagus.  Yes, asparagus.
Perfect lunch.  Serve with a side of toast.  Yum!


Asparagus w/ Poached Egg

12 stalks of asparagus, trimmed
2 eggs
2 Tbsp Parmesan shaved
extra virgin olive oil
salt & pepper

Steam asparagus until tender, between 3-5 minutes
Fill a large saucepan with 4 inches of water and bring to a boil.  Reduce heat to medium.  When water is barely simmering, break 1 egg into a small heatproof bowl.  Gently tip bowl, sliding egg carefully into water.  Repeat with remaining egg.  Cook until whites are set but yolks are soft, 2-3 minutes.  Using a slotted spoon, transfer eggs to paper towel and drain briefly.
Divide asparagus among 2 plates, and top each with an egg.  Drizzle with oil, sprinkle with Parmesan, and season with salt & pepper.

recipe courtesy of Martha Stewart Living


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