Roasted Asparagus with Poached Eggs
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Roasted Asparagus with Poached Eggs
Category
Vegetables
Ingredients
- 1 bundle asparagus
- 3 tablespoons Fustini's Gremolata olive oil
- salt and pepper
- 4 eggs
- 1 tablespoon Fustini's 12 Year White balsamic
- 2 teaspoons Fustini's Pyramid Flake salt
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- 1 teaspoon wholegrain mustard
- 1 shallot, finely diced
- 1 tablespoon parsley, chopped
- 2 tablespoons Fustini's Delicate SELECT olive oil
Ingredients
Lemon Mustard Vinaigrette
Directions
- Snap hard bottoms off asparagus and toss with oil, salt and pepper. Bake in a 400°, oven for 5-10 minutes until crisp tender.
- Heat a pot of water to just under a simmer, add your vinegar, and add one egg at a time, constantly moving the eggs until all your eggs are in. Set a timer for 4 minutes and when the time is up remove your eggs.
- Top the asparagus with the eggs, Lemon Mustard vinaigrette, and pyramid salt and serve immediately
- Whisk the Lemon balsamic, mustard, shallot, and parsley. Then, slowly drizzle in the oil. Taste and season with salt.