Monday 9 May 2011

Roasted asparagus with poached egg

Once again, a super easy and quick recipe! I find that roasting the asparagus gives them more flavour and its easier to keep them nice and 'al dente'.

Serves 2

two bunches of asparagus (around 14-16 spears)
two eggs (more if you want)
Parmesan shavings
olive oil

Wash the asparagus, then cut the ends off. Put them in a roasting tin and drizzle with olive oil, salt and pepper, then shake, so that they get covered. Put in a preheated oven (180 degrees) for 10-15 minutes, depending on the size of the spears. Toss them half way through cooking. In the meantime, bring a pan of water to a simmer and add the eggs (do not allow the water to boil). Cook for around 3 minutes for a soft middle or follow Delia's instructions (I find her recipes really easy to follow!). Place the eggs over the asparagus then add salt, pepper and Parmesan shavings over the eggs. Kali orexi (bon appetit)!

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