I’ve been craving this asparagus and poached egg combo since I had it for lunch a while back at Kitchen 4140. The Hubs had a business dinner the other night, so I decided this would be my meal-for-one for the evening.
Dinner doesn’t have to always be meat, starch, and two vegetables like they way I was raised. Something as simple as some roasted asparagus topped with a runny egg can be equally as satisfying. Not to mention quick to prepare, and perfect to portion for as many people as you’re serving.
I coat my asparagus in olive oil, sprinkle with salt, pepper, a clove of minced garlic and a squeeze of lemon, then roast it for about 12 minutes at 400 degrees. Top it with a poached egg and some shaved parmesan, and you’ve got yourself a meal!
I’m so happy Thursday is here! I’m really looking forward to the long weekend. I’m officially back to eating, sleeping, working out and over-all feeling normal after all my wild travels. I’m thinking that a little BBQ action is in order for the holiday. I’ve got some great party dip recipes I’m looking to try out as well. The pool temp here at The Wet Spot is officially 80 degrees, so I think its time to inflate the rafts and start our summer! I’d love to hear what everyone else is cooking and planning for Memorial Day weekend. Leave a comment and let me know.