If possible, choose asparagus that are more or less the same thickness so that they cook in the same amount of time.
Total Time 30 min Prep 10 min Cook 20 min Serves 4 Difficulty Easy
- uncooked asparagus 1 pound(s), ends trimmed
- olive oil 1 Tbsp
- minced garlic 1 Tbsp
- table salt ¾ tsp, divided
- black pepper ¼ tsp, freshly ground, divided
- egg(s) 4 large
- reduced-fat goat cheese ¼ cup(s)
- dill 4 tsp, fresh, chopped
- Preheat oven to 400°F.
- Snap or cut asparagus in half. Pat asparagus dry and place in a shallow bowl; toss with oil, garlic, 1/2 tsp salt and 1/8 tsp pepper. Spread asparagus in large roasting pan in a single layer; roast until a paring knife can easily pierce the thickest end of asparagus, 12-15 minutes depending on thickness.
- Add 1 inch of water to a large skillet; bring to a boil over high heat. Reduce heat to medium; crack eggs, one at a time, into boiling water. Reduce heat to medium-low and poach egg 3 minutes in simmering water; remove eggs with a slotted spoon.
- Serve asparagus topped with eggs, and sprinkled with cheese, dill, remaining 1/4 tsp salt and 1/8 tsp pepper; serve immediately.
- Serving size: 3/4 c asparagus, 1 egg and 1 Tbsp cheese
We kept the method of poaching the eggs simple. But if you are looking for perfection, try Julia Child’s method: Using a pin, poke a hole in the shell of a raw egg. Boil 1-inch of water in a saucepan over high heat. Add the egg to water and cook for 10 seconds. Remove egg with a slotted spoon and let it cool for a few seconds. Reduce heat to medium-low. Crack the egg into the water and cook 3 minutes.