Roasted Asparagus with Poached Egg and Balsamic Glaze

I love shopping for seasonal produce. One sure sign of spring is the presence of fresh asparagus at the market. I shrieked with excitement when I found bunches of my favorite spring vegetable: a lovely bright green and pencil thin. When produce is fresh (preferably local) and seasonal, your only task is to not screw it up. Stick to simple preparations: flash steam, saute, or toss on the grill. Simply season with salt, pepper, a drizzle of olive oil, and a squeeze of lemon.

To store asparagus, simply fill a glass with about an inch of water. Trim off ends of asparagus and add to the water. Loosely cover with plastic and store in the refrigerator for 3 to 4 days. Change water if it becomes discolored.

Today I share an elegant, light spring dish of roasted asparagus with poached egg and balsamic glaze. Paired with a crusty piece of bread to mop up the remaining yolk and balsamic glaze, this dish is a perfect meal for one any time of the day. This dish is also perfect for entertaining. It's dead simple, especially if you poach eggs ahead of time. Poach all your eggs as normal, but under cook them slightly; the whites should be just set. Strain the eggs and put them into a container filled with cold water and store in the refrigerator. When you are ready to serve, just bring a pot of water to a gentle boil and give your eggs their final minute of poaching.

Roasted Asparagus with Poached Egg and Balsamic Glaze
4 Points+ Per Serving - Serves 1

Handful of asparagus, tough ends removed (Simply take the end of the asparagus between your thumb and forefinger and bend until it breaks.)
1 tsp of olive oil
Salt and pepper to taste
Splash of vinegar
1 egg
1/2 tablespoon of balsamic glaze

Preheat oven to 400 degrees. Line a baking sheet with tin foil. Add asparagus to pan and drizzle with olive oil. Sprinkle with salt and pepper and lightly toss. Roast for 5 to 10 minutes (depending on thickness) tossing occasionally.

Meanwhile, bring water to boil in small saucepan. Reduce to a simmer. Salt water and add a splash of vinegar. The vinegar will help coagulate the egg.

Simmer. Good.

Boil. Bad.

Crack an egg in a small ramekin. Lay out a paper towel and a slotted spoon. Skim the edge of the ramekin into the simmering water, gently releasing the egg into the water.

Don't panic. So long as the water is simmering, you will not end up with egg drop soup. The white will expand, but you can gently coax into a more condensed shape with a slotted spoon. My egg took about 3 minutes to cook. However, the most fool proof method does not require a timer. Scoop up the egg using the slotted spoon and gently poke the yolk with your finger. You want the whites set but the yolk runny. When the egg is finished cooking, scoop up the egg using the slotted spoon and place on the paper towel to drain.

This method of poaching eggs is demonstrated Jacques Pepin in the video below. Others swear by the Julia Child method. Either way, practice makes perfect.

To serve, add asparagus to a plate. Top with poached egg. Drizzle with balsamic glaze. Yum.