Asparagus with poached egg and parmesan

Asparagus with poached egg and parmesan

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

This dish is often served as starter, but it’s such a seriously great combination why not try it for breakfast one day?

Ingredients

Quantity Ingredient
8 spears asparagus, woody ends trimmed
2 eggs
parmesan cheese
drizzle extra-virgin olive oil
splash lemon juice
sea salt and freshly ground pepper

Method

  1. Fill a saucepan a quarter full with water, add a pinch of sea salt and bring to the boil. Add the asparagus and cook for around 3 minutes, or until the asparagus is just tender. Drain the asparagus and refresh under cold water for a few seconds. Drain again.
  2. Meanwhile, poach the eggs to your liking.
  3. Divide the asparagus spears between 2 plates, scatter a few shavings of parmesan on top and drizzle with a little olive oil and lemon juice. Top with a poached egg and season with salt and pepper.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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