This is one of my go-to summer dinner recipes. Whenever I don’t feel like cooking, I buy a bundle of asparagus, toss it in some olive oil and salt, and roast it in the oven.
A poached egg takes things to the next level. Once the asparagus comes out of the oven, put the poached egg on top and sprinkle everything with a little pepper. Then, squeeze some lemon juice on top. I wait to open the poached egg until the last possible minute and then I watch the yolk escape. It’s very entertaining…at least to me.I usually eat this dish with some good, crusty bread. I like to mop up the sauces from the asparagus, egg, and lemon. Whenever I do, I think about the father in my host family in France when I studied abroad in college.
Whenever we had dinner, he always kept some scraps of bread by his plate. He’d mop up the sauces between bites and then do a once-around of his plate at the end of the meal. I’d never seen anyone do that before but it seemed like a good strategy. Why let anything go to waste?
ANYWAY. Make this dish as soon as possible. If you want some music playing in the kitchen, I’d highly recommend this song. It just popped up on my Spotify and I remembered how much I like it.
Roasted Asparagus with Poached Egg
1 bundle of asparagus, ends trimmed
1 Tbsp olive oil (go for the good stuff)
sprinkle of flaky sea salt
ground pepper to taste
juice of 1 lemon
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the trimmed asparagus on the sheet and drizzle with olive oil and sprinkle with salt. Bake for about 15 minutes, or until the asparagus is very fragrant and is slightly soft to the touch.
Meanwhile, make the poached egg. My favorite way to make poached eggs is filling up a saucepan with water, almost bringing it to a boil, and then reducing the heat so it’s at a simmer and there are little bubbles at the bottom. Then, take a spoon and start swirling the water to create a funnel. Drop the egg into the center of the funnel and let it do its thing. It usually takes a couple minutes to cook. Carefully remove the egg with a slotted spoon.
Once the asparagus comes out of the oven, let it cool slightly before placing some of the stalks on a plate. Top with a poached egg, ground pepper, a little salt, and lemon juice. Serve with some good, crusty bread. Enjoy!