Roasted asparagus with poached eggs and goat cheese
2
Points®
Temps total: 30 min • Préparation: 10 min • Cuisson: 20 min • Portions: 4 • Difficulté: Facile
If possible, choose asparagus that are more or less the same thickness so that they cook in the same amount of time.
Ingrédients
Asparagus
1 pound(s), ends trimmed
Olive oil
1 tbsp(s)
Minced garlic
1 tbsp(s)
Table salt
¾ tsp(s), divided
Black pepper
¼ tsp(s), freshly ground, divided
Raw egg
4 large
Reduced-fat goat cheese
¼ cup(s)
Fresh dill
4 tsp(s), fresh, chopped
Instructions
1
Preheat oven to 400°F.
2
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.
3
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.
4
Serve asparagus topped with eggs, and sprinkled with cheese, dill, remaining 1/4 tsp salt and 1/8 tsp pepper; serve immediately.
5
Serving size: 3/4 c asparagus, 1 egg and 1 Tbsp cheese
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