Poached Egg Asparagus



  • 1 bunch asparagus tough ends removed

  • 2 tablespoon olive oil

  • 1 pinch Salt

  • 1/2 cup balsamic vinegar

  • 1 teaspoon brown sugar

  • 1 tablespoon cider vinegar

  • 4 large eggs

  • 2 oz shaved Parmesan


  1. Preheat oven to 400 degrees F.

  2. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender (15-18 minutes).

  3. In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.

  4. Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt.

  5. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spoon, scoop out eggs one at a time and drain on paper towels.

  6. Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.