The other day I went out for a loooooong (7.4 miles) walk. When I got home I was so hungry, I just started eating everything in site. At some point I decided to be slightly virtuous so I made this dish. I absolutely love asparagus (evidence) and roasting it is one of my favorite ways to enjoy it. In fact, I spent the entire summer of 2001 living on roasted asparagus and whole wheat bread...I had weird habits in college. This is so simple and delicious. If you have some bread, go ahead and toast it up to have something to sop all the deliciousness up with. I have some asparagus left and since I spent another night out with the boys last night, I will probably be having this again verrry soon. Enjoy your Saturday!
Roasted Asparagus with a Poached Egg
Makes 1 serving
6-8 stalks asparagus, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 egg, cracked into a small bowl being careful not to break the yolk
Preheat the oven to 400 degrees.
Line a baking sheet with foil and lay the asparagus on top. Toss the asparagus with a bit of oil and season with salt and pepper. Roast 10-15 minutes until the asparagus is tender.
Meanwhile, bring a pot of water to a boil. Reduce to a simmer and add a splash of vinegar. Carefully pour the egg into the water. Use a spoon to cover the whites with water. Cook for 2-3 minutes until the whites have set. Remove the egg from the water with a slotted spoon and serve on top of the asparagus.