Monday, March 22, 2010
Asparagus with Poached Eggs
Spring has finally sprung! Spring is that wonderful time of year when all those yummy vegetables that have been hibernating finally make their appearances again, and what a long wait it has been this year. Celebrate the season with this simple dish of asparagus and poached eggs.
1 lb asparagus
1-2 tablespoons olive oil
2 tablespoons grated Pecorino Romano cheese
(Note: When we poach eggs, we like to use Julia Child's instructions in Mastering the Art of French Cooking)
Heat oven to 375 degrees. Drizzle olive oil, sea salt, and pepper over the stalks and roast for 10-15 minutes, depending on the diameter of the stalks. When done, remove from oven and sprinkle with grated cheese. Place poached egg on top of each serving.