Poached Egg Asparagus Toast with Shaved Parmesan

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 hated 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
asparagus
olive oil
salt + pepper
lemon
parmesan
egg
1 T mild vinegar
butter
favorite bread

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.