Wednesday, April 20, 2011

80--- Roasted Asparagus and Poached Eggs



I will admit the first time I saw a Peruvian asparagus recipe in a magazine I thought, "Now that's weird". But with asparagus in season and beautiful right now, I wanted to give it a go. Verdict? It's a fabulous light meal! I roasted the asparagus covered with a light Panko-Parmesan topping to add a little more sustenance. My hubby, who doesn't love eggs as it is, especially for dinner, was very impressed! I cannot wait to harvest some from my garden (probably around July) and make this again!




This would make a lovely addition to your Easter dinner OR brunch! Vegetables for brunch? Fabulous!!




Roasted Asparagus with Poached Eggs



Serves 4




8 eggs, poached until cooked as desired (I left my yolks slightly runny)


2 lb thin asparagus spears, trimmed


1 cup Panko crumbs


1/4 cup grated Parmesan cheese


2 tsp olive oil


1/2 tsp salt


1/2 tsp fresh ground black pepper


Preheat oven to 350 degrees. Place asparagus spears into a large bowl and drizzle on olive oil. Sprinkle with salt and pepper and toss. Mix Parmesan cheese and Panko crumbs in a separate bowl. Add half of Panko mixture to asparagus and toss to coat asparagus.




Spray a baking sheet lightly with cooking spray. Lay coated asparagus spears flat onto sheet, then sprinkle with remaining Panko mixture. Bake for 15-20 minutes, until asparagus is cooked through and Panko is lightly toasted.




While asparagus is cooking, poach eggs (I used a poached egg pan, but you may cook yours in the traditional fashion described in this post: How to Poach an Egg.) You may cook them through, or leave the yolks slightly runny, depending on your tastes.




When asparagus is done, remove from oven and use a spatula to remove ~12 stems from the baking sheet. Place on a plate, then place two poached eggs on top. Garnish with a sprinkle of Parmesan cheese, salt and pepper, if desired.




You may also serve as a side dish with 6-8 asparagus spears and one poached egg.




Nutrition Info per 12 asparagus spears and 2 poached eggs: 276 calories, 12 g fat, 22 g protein, 21 g carbohydrates, 6 g fiber


1 comment:

  1. Yum! This looks like a great weekend breakfast!

    ReplyDelete