Ingredients
Scale
- 1 bunch asparagus, tough ends removed and stalks peeled
- Pinch of red pepper flakes
- 1/2 cup (118 ml) plus 2 tbsp extra virgin olive oil
- 1 cup (25 g) arugula
- 1/2 cup (10 g) basil leaves
- 1 garlic clove
- 1/4 lemon
- 2 eggs
- Salt and pepper
Instructions
- Preheat oven to 475°F.
- Toss asparagus in 2 tbsp olive oil, red pepper flakes, and salt and pepper lightly. Lay asparagus on on a baking sheet and roast for 12 minutes.
- Meanwhile, put all the ingredients for the arugula pistou into a blender or food processor. Blend until you have a smooth green puree. Transfer to a small bowl.
- Poach eggs using Thomas Keller’s whirlpool method on bonappetit.com.
- Arrange the asparagus on a plate, top with the poached eggs, and garnish with the arugula pistou. Serve with a warm, crusty piece of bread.
Notes
Note: The best way to remove the tough ends from asparagus is to bend the ends until the tough section snaps off naturally. Save the ends for making a vegetable stock.
- Prep Time: 15 mins
- Cook Time: 12 mins