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
Ingredients:
12 stalks of asparagus, trimmed
2 eggs
2 Tbsp Parmesan shaved
extra virgin olive oil
salt & pepper
Method:
Method:
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.
Enjoy!
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.
Enjoy!
recipe courtesy of Martha Stewart Living
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