Roasted Asparagus with 6 Minute Eggs
From time to time, I need something simple. Simple to make, simple flavors, and simple to clean up. Usually this means a bowl of cereal or granola instead of a salad or sandwich for lunch, or heating up an Amy’s Gluten Free Mac n Cheese for dinner. But simple doesn’t have to be tossed in the microwave or come from a box. It can be as easy as turning on the oven, putting water in a pot, and waiting.
I have always loved roasted vegetables, and asparagus is at the top of my list. Obviously I can’t put roasted asparagus on a food blog, so I wanted to top with a poached egg. Well the only way I can get close to pulling off something close to a poached egg is to make the 6 minutes eggs my mom made me a recent trip to Naples, FL. It only took 3 attempts to get it right, but it was worth it.
The egg yolk and balsamic complement each other nicely, and adding some freshly grated Parmesan cheese only adds to the goodness. Season with a bit more salt and pepper if you want, or a bit of crushed red pepper for a bit of spiciness. Yum!
Serves 1, for more, make more eggs
1 bunch of asparagus, roast it all and save for pasta, salads or make soup
1 6 minute egg, or 2 if you are really hungry
Salt & Pepper
Snap one of the stalks of asparagus, and cut the remaining stalks to the same length. Rise and dry. Preheat over to 350 degrees. Place the asparagus on a foil lined baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, flipping about half way.
While the asparagus is baking, make the eggs.
When done, place the asparagus on a dish, top with eggs, balsamic, freshly grated Parmesan cheese and a bit more salt and pepper.