- Roasted Asparagus With Poached Egg.jpg (25.91 KiB) Viewed 390 times
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 2
If served as two portions, provides 166 cals, 14g fat (of which 2g saturates), 2g sugar and 0.7g salt per portion.
Ingredients
- 14 asparagus stalks, woody ends removed
- 1 tbsp olive oil
- Salt and pepper
- ¼ tsp vinegar
- 2 medium eggs
- Black pepper (optional)
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
2. Place the asparagus on a parchment lined baking tray.
3. Drizzle over the olive oil and sprinkle with salt and pepper. Roll the asparagus on the tray to coat evenly with the seasoning.
4. Place the baking tray in the oven and bake for about 10 minutes or longer, depending on thickness of the asparagus.
5. Remove from the oven and divide between two serving plates.
6. Bring a pan of salted water together with the vinegar to the boil, reduce to simmer.
7. Crack the eggs into separate bowls.
8. Swirl the water then quickly add the eggs and poach for desired consistency (3 minutes for runny).
9. Carefully lift them out, dry on kitchen roll then place on top of the asparagus. Repeat and finish each egg with a sprinking of black pepper if desired.
10. Serve immediately.
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