Roasted Asparagus and Eggs

1. 1

   Preheat oven to 400F.

2. 2

   On a baking sheet with rim, toss asparagus with oil.

3. 3

   Season with salt.

4. 4

   Bake until asparagus is lightly browned and tender, approximately 15-18 minutes.

5. 5

   In a small saucepan, cook balsamic vinegar and brown sugar over medium-high heat until syrupy and reduced to 3 tablespoons.

6. 6

   approximately 6 minutes

7. 7

   Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat.

8. 8

   Add cider vinegar and season with salt.

9. 9

   Break one egg at a time into a cup, then tip cup into pan.

10. 10

    Simmer until whites are set and yolks are slightly set, about 3 minutes.

11. 11

    With a slotted spatula, scoop out eggs one at a time and drain on paper towels.

12. 12

    Trim edges with a paring knife, if desired.

13. 13

    Divide asparagus among four plates and drizzle with reduced balsamic.

14. 14

    Top with shaved Parmesan and an egg

* Per serving · 4 servings · Values may vary.

No additional tips available.