Tuesday, August 31, 2010

Poached Egg and Asparagus

To take the poached egg one step further, one can simply add some roasted asparagus. This is a classic pairing and one that doesn't require much fuss.

Roasted Asaparus with a Poached Egg
Serves 2

1 Tblspn Olive Oil
Salt and Pepper
1 lb Asparagus, trimmed
2 Eggs
Grated Parmigiano Reggiano

Pre-heat oven to 400 degrees. After prep, place trimmed asparagus on a baking sheet and drizzle with olive oil and a pinch or two of salt and pepper. Roast in oven for 12 - 14 minutes. Halfway through toss asparagus to ensure even cooking.

When there is about 5 minutes left for the asparagus, begin poaching the eggs. To plate, place roasted asparagus evenly on dish and set a poached egg on top. Sprinkle with grated parmigiano and salt and pepper (if desired).



For an even more savory dish, you can add a spoonful of hollandaise sauce as a final step.

Asparagus and poached egg on iPhone 4.

You have endless uses with two basic ingredients. You could make an asparagus risotto, a warmed asparagus salad, a pureed asparagus soup, etc. Get creative!

Asparagus Risotto with a Poached Egg
Serves 4

1 lb Asparagus, trimmed, cleaned, cut into 1 inch pieces
1 Tblspn Butter
1 Onion, diced
1 Garlic Clove, chopped
1 C Arborio Rice
1/2 C White Wine
2 C Chicken Broth
1/2 C Parmigiano Reggiano, grated
1 Tblspn Butter
Salt & Pepper, as desired
1 Splash Fresh Lemon Juice
4 Eggs


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