Roasted Asparagus with Poached Eggs Recipe

Ingredients

• 1 bunch asparagus, ends trimmed
• 4 eggs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons white vinegar
• Fresh dill or other herb for garnish

Instructions

1. 1

   Preheat and prepare asparagus: Preheat your oven to 425°F. Arrange the trimmed asparagus on a rimmed half sheet baking pan in a single layer. Drizzle the olive oil evenly over the asparagus and season with salt and ground black pepper to taste.

2. 2

   Roast asparagus: Place the baking pan in the preheated oven and roast the asparagus for 12-15 minutes, or until the asparagus is just tender and slightly caramelized, stirring or shaking the pan halfway through if desired to promote even cooking.

3. 3

   Prepare poaching water: While the asparagus roasts, crack each egg into separate small bowls to keep yolks intact. Bring a medium saucepan filled with water to a boil, then add the white vinegar. Reduce the heat so the water simmers gently, creating just a few bubbles on the bottom of the pan.

4. 4

   Poach the eggs: Gently lower each egg into the simmering water using a slotted spoon, making sure not to crowd the pan. Cook the eggs for about 4 minutes, until the whites are set but the yolks remain soft and runny. For firmer yolks, increase cooking time by 1-2 minutes.

5. 5

   Remove and plate: Carefully remove the poached eggs from the water with the slotted spoon and drain briefly. Plate the roasted asparagus and top with the poached eggs. Sprinkle additional salt and pepper to taste.

6. 6

   Garnish and serve: Garnish with fresh dill or your preferred herb and serve immediately. For a more complete meal, accompany with crusty bread or a light salad.