Roasted Asparagus with Poached Eggs and Goat Cheese
- Total Time
If possible, choose asparagus that are more or less the same thickness so that they cook in the same amount of time.
uncooked asparagus1 pound(s), ends trimmed
olive oil1 Tbsp
minced garlic1 Tbsp
table salt¾ tsp, divided
black pepper¼ tsp, freshly ground, divided
reduced-fat goat cheese¼ cup(s)
dill4 tsp, 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