Roasted Asparagus With Alderwood Smoked Salt And P... |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 2 |
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Notyourmomma introduced me to this recipe a couple of years ago and each spring when the Asparagus comes up I look forward to making it for a special springtime breakfast! I wanted to post it here so I could share it and have it in a readily available spot. Read more . :) The original recipe called for Pecorino cheese which I did try but I do prefer Parmigiano-Reggiano or Asiago. Happy Spring! Ingredients:
12 stalks of fresh asparagus |
good extra virgin olive oil for drizzling |
a liberal amount of alderwood smoked sea salt |
fresh ground pepper |
thin shavings of parmigiano-reggiano cheese |
splash of apple cider vinegar |
2 extra-large eggs |
Directions:
1. Preheat oven to 425F. Wash the asparagus and snap off the hard bit at the ends. Put on a small baking sheet.
2. Drizzle with olive oil and sprinkle with Alderwood salt and pepper. Toss to ensure they are evenly coated.
3. Roast in oven for about 9 minutes, tossing half way through, until bright green and tender crisp.
4. While the asparagus is roasting, poach eggs in a shallow frypan adding the vinegar just as the water begins to simmer. Poach about three minutes until whites are firm and the yolks are still runny.
5. Divide the asparagus between two plates, artfully arrange 3/4 of the shaved cheese overtop the asparagus and then place one egg on each pile of asparagus. Add the remaining shaved cheese to the top of the Poached eggs and sprinkle a little more alderwood smoked sea salt and fresh ground pepper on top.
6. Mmmmmm.....springtime on a fork. Enjoy!
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