Roasted asparagus with poached eggs and goat cheese
SmartPoints® value per serving
If possible, choose asparagus that are more or less the same thickness so that they cook in the same amount of time.
1 pound(s), ends trimmed
¾ tsp(s), divided
¼ tsp(s), freshly ground, divided
Reduced-fat goat cheese
4 tsp(s), fresh, chopped
- Preheat oven to 400°F.
- Snap or cut asparagus in half. Pat asparagus dry and place in a shallow bowl; toss with oil, garlic, 1/2 tsp salt and 1/8 tsp pepper. Spread asparagus in large roasting pan in a single layer; roast until a paring knife can easily pierce the thickest end of asparagus, 12-15 minutes depending on thickness.
- Add 1 inch of water to a large skillet; bring to a boil over high heat. Reduce heat to medium; crack eggs, one at a time, into boiling water. Reduce heat to medium-low and poach egg 3 minutes in simmering water; remove eggs with a slotted spoon.
- Serve asparagus topped with eggs, and sprinkled with cheese, dill, remaining 1/4 tsp salt and 1/8 tsp pepper; serve immediately.
- Serving size: 3/4 c asparagus, 1 egg and 1 Tbsp cheese
We kept the method of poaching the eggs simple. But if you are looking for perfection, try Julia Child’s method: Using a pin, poke a hole in the shell of a raw egg. Boil 1-inch of water in a saucepan over high heat. Add the egg to water and cook for 10 seconds. Remove egg with a slotted spoon and let it cool for a few seconds. Reduce heat to medium-low. Crack the egg into the water and cook 3 minutes.