Ahh, simple, beautiful, delicious, and, who knew that asparagus is SO GOOD for you! Did you now that asparagus offers 31 health benefits?
- 1 pound fresh asparagus, trimmed
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 6 to 8 eggs at room temperature, as fresh as possible
- 1 tablespoon white vinegar
- freshly grated or slivered Parmesan, for garnish
- freshly ground black pepper
for the asparagus:
Preheat the oven to 450°F. Spread asparagus on a sheet pan; toss with the olive oil. Sprinkle with sea salt. Roast until asparagus is bright green and blisters begin to appear on the sides of the stalks. Remove from the oven and arrange in bundles on warm serving plates; one bundle for each of the eggs. Keep warm.
for the eggs:
Fill a large sauté pan with water to a depth of about 1-1/2 inches. Add the vinegar to help firm the white; heat water to simmer, maintain over low heat. (Simmer temperature is 180°F, a few bubbles, but NOT a rolling boil.)
Break one egg carefully into a ½ cup dry measuring cup, or a tea cup. Gently slide the egg from the cup into the simmering water. Never let the water get hot enough to jiggle the eggs, but keep it at a simmer, 180°F.
Cook the egg for 3 minutes. The white should be set and the yolk still soft to the touch. Cook longer for harder yolks. Remove with a slotted spoon, drain. Trim any white tails.
Top each asparagus bundle with a poached egg; garnish with Parmesan and black pepper. Serve warm.
Serves 6 to 8.