Roasted Asparagus W/ Alder Wood Smoked Salt, Poached Egg & Pecorino

1. 1

   Preheat oven to 425 degrees. Rinse and dry asparagus completely and cut off tough ends.

2. 2

   Drizzle with olive oil and sprinkle with salt and pepper. Toss with hands or tongs to make sure all thoroughly and evenly coated.

3. 3

   Roast in oven for about 9 minutes - tossing half way through, until bright green and tender crisp. Remove to plate.

4. 4

   Poach eggs in a shallow pan of simmering water (adding vinegar just as water begins to simmer). Poach about 3 minutes, until whites are firm and yolks are still runny.

5. 5

   Separate asparagus to two plates, place one warm egg on each pile of asparagus, sprinkle egg with a little more alder wood or sea salt, shave pecorino over top and sprinkle with fresh cracked pepper. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.