Description
This Roasted Asparagus with Poached Eggs recipe combines tender asparagus with perfectly poached eggs for a delightful and healthy meal.
Ingredients
Scale
- 1 bunch asparagus, ends trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 eggs
- 2 tablespoons white vinegar
- Fresh dill or other herb
Instructions
- Preheat Oven: Preheat oven to 425°F and roast asparagus with olive oil, salt, and pepper.
- Poach Eggs: Poach eggs in simmering water with vinegar until whites are set but yolks are runny.
- Plate and Serve: Plate roasted asparagus, top with poached eggs, season, garnish, and serve immediately.
Notes
- Use fresh eggs for best poaching results.
- Substitute white vinegar with apple cider vinegar for a different flavor.
- Roasting times may vary based on asparagus thickness.
- Adjust poaching time for desired yolk firmness.
- Serve with bread or salad for a complete meal.