Asparagus with Pecorino and Meyer Lemon Poached Egg
- Serves: 4 servings
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Ingredients
- 2 tablespoons olive oil
- 1 pound asparagus
- sea salt
- 4 large eggs
- ¼ cup plus 1 tablespoon fresh Meyer Lemon juice
- 1 teaspoon finely grated Meyer Lemon zest
- ½ cup Oliver’s Own Pecorino Romano grated cheese
- freshly ground pepper
Instructions
Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake 15-20 minutes or until tender.
Crack the eggs into 4 small bowls. Bring a medium saucepan of water to a simmer. Add the ¼ cup of lemon juice and season with salt. Stir the water to create a vortex. Add the eggs one at a time, stirring gently in the same direction so they do not settle. Poach over moderate heat until the whites are set and the yolks are runny, 3 minutes. Using a slotted spoon, transfer the eggs to paper towels to drain briefly.
Set the eggs on the asparagus. Drizzle with the remaining 1 tablespoon of lemon juice and sprinkle the lemon zest and cheese on top. Season generously with pepper and serve.
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