Oh boy am I excited about this one guys. This past weekend was crammed with getting posts lined up for the month I’ll be in transit moving, getting married, and starting a new job. Originally this was a roasted asparagus recipe from last asparagus season and I ended up hating the way the photos turned out. Then lunchtime inspiration hit and BAM. This beautiful little dish that tastes even better than it looks materialized out of the kitchen.
Well, I wish it just materialized. I wouldn’t mind having a kitchen fairy that made just these ;). Good news for the fariy-less folks, this one is easy enough to make solo.
Poached Egg Asparagus Toast
salt + pepper
1 T mild vinegar
Preheat the oven to 425 F. Wash and trim the asparagus. Spread them out in a single layer on a baking sheet. Drizzle with the olive oil, salt, and pepper and roast for 12-15 minutes. When the asparagus is finished remove it from the oven and immediately drizzle with lemon juice.
While the asparagus is roasting it’s time to poach the eggs! I follow Faith Durand’s method to get a no fuss egg done. While the egg is poaching, toast a piece of bread with a bit of butter and shave some parmesan cheese with a vegetable peeler.
Layer the toast with the lemon asparagus, shaved parmesan, poached egg, and top with cracked pepper.
Mmmm, look at the golden yolk. Usually I stay far far away from slimy foods, but Faith’s egg poaching method truly does create the most amazing silky compliment. I couldn’t help but include this extreme close up.
Even the colors of this dish scream Easter! What’s on your Easter Brunch menu? Will you be trying something new or using a favorite go to?