Poached Eggs With Roasted Asparagus And Truffle Oil
From vino4dino 16 years ago
- 20 minutes to make
- Serves 8
I actually served this as a main Course (lite fair) with garlic toast on the side. It was full of good flavors and didn't over fill us at all. I had some chilled chardonnay to go with it. Very satisfying.
Ingredients
- 1 LB asparagus shopping list
- 3 Tbsp Good olive oil shopping list
- salt and pepper to taste shopping list
- 6 Tbsp Natural rice vinegar, divided shopping list
- 8 eggs shopping list
- 1/2 cup parmigiano-reggiano cheese, grated shopping list
- 3 Tbsp chopped fresh chives shopping list
- 3 Tbsp Black Truffle extra-virgin olive oil shopping list
How to make it
- Preheat oven to 450 degrees.
- 1. Arrange asparagus evenly on baking sheet in single layer. Drizzle with 3 Tbsp pure olive oil. Season to taste with salt and pepper. Roast on center rack of oven 8-10 min. Arrange in 8 bundles on large serving platter. Set aside.
- 2. Heat 1 inch of water in each skillet on MEDIUM to simmer. Adjust to slow simmer. Add 3 Tbsp rice vinegar to each skillet.
- 3. Crack eggs carefully, one at a time, into ramekin. Gently slide each egg, one at a time, into simmering water (4 eggs per skillet). Cook until whites are set, about 3 min. Using a slotted spoon, remove one egg at a time and place on top of each asparagus bundle.
- 4. Sprinkle each egg with grated cheese and chives, drizzle with truffle oil and season with pepper.
The Rating
Reviewed by 6 people-
beautiful dino
mystic_river1
in Bradenton loved it
-
That is wonderful!
chriesi
in Zuerich loved it
-
Simply beautiful. Thank you!
raelene1951
in Brighton loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "