Roasted Asparagus With Alderwood Smoked Salt And Poached Eggs
From chuckieb 10 years ago
- 12 min. to make
- Serves 2
Notyourmomma introduced me to this recipe a couple of years ago and each spring when the Asparagus comes up I look forward to making it for a special springtime breakfast! The recipe comes from: http://food52.com/recipes/3177-roasted-asparagus-w-alder-wood-smoked-salt-poached-egg-pecorino but I wanted to post it here so I could share it and have it in a readily available spot. Read more :) The original recipe called for Pecorino cheese which I did try but I do prefer Parmigiano-Reggiano or Asiago. Happy Spring! See less
Ingredients
- 12 stalks of fresh asparagus shopping list
- good extra virgin olive oil for drizzling shopping list
- a liberal amount of Alderwood smoked sea salt shopping list
- fresh ground pepper shopping list
- Thin shavings of parmigiano-Reggiano cheese shopping list
- splash of apple cider vinegar shopping list
- 2 extra-large eggs shopping list
How to make it
- Preheat oven to 425F. Wash the asparagus and snap off the hard bit at the ends. Put on a small baking sheet.
- Drizzle with olive oil and sprinkle with Alderwood salt and pepper. Toss to ensure they are evenly coated.
- Roast in oven for about 9 minutes, tossing half way through, until bright green and tender crisp.
- While the asparagus is roasting, poach eggs in a shallow frypan adding the vinegar just as the water begins to simmer. Poach about three minutes until whites are firm and the yolks are still runny.
- Divide the asparagus between two plates, artfully arrange 3/4 of the shaved cheese overtop the asparagus and then place one egg on each pile of asparagus. Add the remaining shaved cheese to the top of the Poached eggs and sprinkle a little more alderwood smoked sea salt and fresh ground pepper on top.
- Mmmmmm.....springtime on a fork. Enjoy!
keni
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" It was excellent "