Roasted Asparagus with Poached Egg and Parmigiano-Reggiano

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Fill a large saucepan two-thirds of the way with water.

3. 3

   Add the white vinegar and bring to a boil.

4. 4

   Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break.

5. 5

   Discard the ends.

6. 6

   Toss the asparagus with about 1 tablespoon olive oil and some salt.

7. 7

   Place the asparagus in the oven and roast for 15 minutes.

8. 8

   Reduce the heat on the water until the bubbles in the water have subsided.

9. 9

   Gently crack and drop the eggs into the water.

10. 10

    Cook the eggs for 3 to 4 minutes.

11. 11

    When done, the whites will be cooked through and the yolks will be warm but still liquid.

12. 12

    Using a slotted spoon, carefully remove the eggs from the saucepan and blot the bottom of the spoon on a paper towel before plating the egg.

13. 13

    Remove the asparagus from the oven.

14. 14

    Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg.

15. 15

    Sprinkle with the grated Parmigiano and a couple flakes crushed red pepper.

16. 16

    Sprinkle with a few drops olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.