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Garlic Roasted Asparagus w/ Poached Egg

4 from 1 vote
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Servings 2
Calories 123 kcal

Ingredients
  

  • 2 eggs
  • 1/2 lb asparagus
  • 1 tsp vinegar
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp basil chopped
  • 1 lemon

Instructions
 

  • Preheat the oven to 425F.
  • Place the asparagus on a baking sheet, drizzle with olive oil and season with salt, pepper, garlic and basil.
  • Bring a medium pot of water to boil on the stove.
  • Roast the asparagus at 425F until they begin to wrinkle (about 10-12 minutes).
  • To poach the eggs, turn the boiling water down a notch and add vinegar to the water.
  • Begin to stir the water to create a whirlpool, then place one egg into the center of the pool using a ladle.
  • Let the egg swirl and cook until cooked to your desired doneness (about 4-5 minutes) and remove with a slotted spoon.
  • Repeat with the second egg.
  • Split the asparagus between two plates, top each with one egg, and squeeze the juice of half a lemon over each before serving.