Poached Eggs With Roasted Asparagus And Truffle Oi... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I actually served this as a main Course (lite fair) with garlic toast on the side. It was full of good flavors and didn't over fill us at all. I had some chilled chardonnay to go with it. Very satisfying. Ingredients:
1 lb asparagus |
3 tbsp good olive oil |
salt and pepper to taste |
6 tbsp natural rice vinegar, divided |
8 eggs |
1/2 cup parmigiano-reggiano cheese, grated |
3 tbsp chopped fresh chives |
3 tbsp black truffle extra-virgin olive oil |
Directions:
1. Preheat oven to 450 degrees.
2. 1. Arrange asparagus evenly on baking sheet in single layer. Drizzle with 3 Tbsp pure olive oil. Season to taste with salt and pepper. Roast on center rack of oven 8-10 min. Arrange in 8 bundles on large serving platter. Set aside.
3. 2. Heat 1 inch of water in each skillet on MEDIUM to simmer. Adjust to slow simmer. Add 3 Tbsp rice vinegar to each skillet.
4. 3. Crack eggs carefully, one at a time, into ramekin. Gently slide each egg, one at a time, into simmering water (4 eggs per skillet). Cook until whites are set, about 3 min. Using a slotted spoon, remove one egg at a time and place on top of each asparagus bundle.
5. 4. Sprinkle each egg with grated cheese and chives, drizzle with truffle oil and season with pepper.
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