Asparagus with Parmesan and Poached Egg
Roasted asparagus with Parmesan and a poached egg makes a simple protein-rich dish with a creamy finish. The oven and saucepan do most of the work without complicated preparation.
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1 kg 333 gram
Servings: 4 (1 serving ≈ 170 gram)
Digestion time: 3 hour
Complete protein: ✔
Rinse and dry the asparagus (400 g), then snap off the tough ends. Break the egg (200 g) for the poached egg, grate the parmesan (50 g), measure the olive oil (30 g), and add table salt (to taste).
Drizzle the asparagus with the oil and roast at 200 °C for 10–12 minutes. Add vinegar to barely simmering water, slide in the egg, and cook for 3–4 minutes. Serve the asparagus with the poached egg and parmesan shavings.
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