I just love eggs with asparagus lately and I can’t seem to get enough of the combination. I made this recipe for lunch this week to use up the last few spears of asparagus that I had in the refrigerator. I simply seasoned the asparagus with olive oil cooking spray, sea salt, freshly cracked pepper, then topped it with some shaved Parmesan. I roasted the asparagus in the oven until it was fork tender then put a poached egg on top. This lunch was quick, easy, healthy, and it tasted fantastic. I am looking forward to making this again… SOON.
Parmesan Roasted Asparagus Topped with a Poached Egg:
- Olive oil cooking spray or a drizzle Olive oil
- 5 spears of asparagus
- Sea salt and freshly cracked pepper, to taste
- Parmesan cheese, shaved or shredded
- 1 egg
How to Make Parmesan Roasted Asparagus Topped with a Poached Egg
Preheat the oven to 400 degrees.
Coat a small baking dish with cooking spray then add the asparagus. Spray the asparagus with a touch of olive oil cooking spray then season with sea salt and freshly cracked pepper, to taste. Sprinkle the top of the asparagus with Parmesan cheese then place into the oven and roast for 5-7 minutes or until fork-tender. Remove from the oven and place onto a serving plate.
While the asparagus is roasting, add water to a pan, filling it two-thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft.
Place the poached egg on top of the Parmesan roasted asparagus then season the egg with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net