Roasted Asparagus + Oyster Mushrooms + Poached Egg Recipe

Name: Roasted Asparagus + Oyster Mushrooms + Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch asparagus, with woody ends snapped off; 1 tablespoon olive oil; 1 tablespoon lemon juice; 2 teaspoons butter; 1 garlic clove or shallot, minced; 5 ounces oyster mushrooms or any other mix of wild mushrooms; 3 sprigs thyme; 1 splash white vermouth or white wine; 2 eggs; 1 splash white vinegar; salt and pepper

Servings: persons

1 bunch asparagus, with woody ends snapped off
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons butter
1 garlic clove or shallot, minced
5 ounces oyster mushrooms or any other mix of wild mushrooms
3 sprigs thyme
1 splash white vermouth or white wine
2 eggs
1 splash white vinegar
salt and pepper

1
Heat oven to 425. Dress asparagus with olive oil, salt and pepper. Roast for 15-20 minutes until charred at tips. Drizzle with lemon and season with salt and pepper to taste after removing from oven.
2
Meanwhile, saute shallot or garlic in butter for 30 seconds, then add mushrooms, thyme, plus salt and pepper to taste. Cook til liquid is evaporated and mushrooms are lightly browned. Add a splash of vermouth and deglaze pan. Again, cook til liquid is nearly evaporated.
3
Bring saucepan of water and splash of vinegar to boil and poach eggs, one at a time, 2-3 minutes each.
4
Split asparagus and mushrooms between 2 plates and top with a poached egg each. Season egg with salt and pepper.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bunch asparagus, with woody ends snapped off, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 teaspoons butter, and more.

Yes, Roasted Asparagus + Oyster Mushrooms + Poached Egg falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Asparagus + Oyster Mushrooms + Poached Egg

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