Description
A light meal of fresh asparagus topped with poached eggs and served with toast
Ingredients
Scale
- 1 lb thick asparagus, trimmed
- 2 tbsp (30 ml) unsalted butter, melted
- salt and freshly ground pepper
- 1/4 cup (2 oz) freshly grated Parmigiano-Reggiano cheese
- 1 tbsp (15 ml) white wine vinegar
- 4 large eggs
- toast, for serving
Instructions
- Preheat the broiler. Blanch the asparagus in a large, deep skillet of boiling water until crisp-tender (approximately 3 minutes). Remove asparagus with a slotted spoon, place on a plate, and pat dry with paper towels. Reserve the liquid in the skillet.
- Place the asparagus in an oven-safe dish, brush with butter and season with salt and pepper. Sprinkle with cheese and broil until golden, 1-2 minutes. Remove from oven and divide asparagus among plates.
- Add the vinegar to the asparagus water and return to a simmer. Crack the eggs into the simmering water, leaving plenty of space between them. Poach until the whites are set but the yolks are runny (about 3 minutes). Remove eggs carefully with a slotted spoon and set on the asparagus. Serve with toast.
Notes
From Food and Wine Magazine April 2011
- Prep Time: 5 mins
- Cook Time: 15 mins