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This dish would make for an excellent lunch. It is light, tasty and easy to prepare!

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Asparagus With Poached Eggs and Parmesan
  1. Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt; bring to a boil over medium-high heat.
  2. Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3-4 minutes or until crisp-tender. Remove asparagus from tongs, and set aside.
  3. Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and saute about 1 minute. Turn off heat, add lemon juice, parsley, remaining salt, and pepper; swirl pan to combine. Add asparagus and 2 tablespoons Parmesan; then toss with lemon-oil sauce to coat.
  4. Slowly pour each egg into the boiling poaching water; cook 2 minutes. Turn off heat, and remove pan from burner. Divide asparagus among 4 plates.
  5. Remove the eggs from water with a slotted spoon, one at a time, blotting bottom of spoon on a towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each serving, and sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.
Recipe Notes

Nutritional Info

  • Calories: 272
  • Protein: 21
  • Carboydrates: 10
  • Dietary Fiber: 4
  • Net Carbohydrates: 6
  • Total Fat: 16.5

Greenlite Units

  • 3P, 1.5C, 1 Condiment

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