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Roasted Asparagus and Poached Eggs

January 14, 2012

Roasted Asparagus and Poached Eggs
Roasted Asparagus and Poached Eggs

Asparagus is a superfood.  It has super powers that I deeply appreciate and love as we all should.  Asparagus is a little more expensive than most vegetables mainly because it is hand picked when harvested.  Asparagus is an alkaline food which is rich in protein but low in calories and carbohydrates.  It is an excellent source of potassium, folic acid, vitamins A, C and K, and traces of vitamin B complex.

A good source of dietary fiber, asparagus is also rich in niacin, phosphorus and very low sodium.  And certainly most impressive is that it is one of those few vegetables that actually has the calcium and magnesium in the ideal ratio of 2:1.  For more health benefits of asparagus check out juicing for

Roasted vegetables are my favorite.  It gives the vegetables a unique flavor that you can not achieve by boiling or steaming. Cooking them slowly in the oven helps the vegetables caramelize a little bit, bringing out their natural sweetness and enhancing their flavor. And it’s so easy to add a few delicious herbs and spices. It is a healthy option for cooking vegetables as well because unlike boil or steaming you are not leeching all of the nutrients from the vegetables.

Roasted asparagus and poached eggs is a very healthy, light and balanced way to start your day.  It is loaded with important nutrients and it tastes absolutely amazing!  If you are looking for low calorie breakfast ideas this is one to add to your list!

Roasted Asparagus and Poached Eggs


     1 medium thick asparagus bunch, tough ends removed
2 tablespoons olive oil
Coarse sea salt
1/2 cup balsamic vinegar
1 teaspoon light-brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved Parmesan (optional)

To Prepare

Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. 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 spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan, if using, and an egg.

Makes 4 servings

From Whole Living

Roasted Asparagus and Poached Eggs

Roasted Asparagus and Poached Eggs

The reduced balsamic vinegar is an absolute must with this dish but it would go well with any roasted vegetables really.  This dish is great for breakfast or brunch but would also be a lovely light dinner.

From our kitchen to yours,
Sydney Jones

8 Comments leave one →
  1. January 14, 2012 2:16 pm

    Reblogged this on Eating Anything Interesting and commented:
    Yummineeessss!!! It’s delicious at the same time… healthy! Thanks for sharing!

  2. January 14, 2012 3:57 pm

    Looks delicious and your photography is gorgeous!

  3. January 15, 2012 3:15 am

    the eggs almost look like ice cream!

    • January 15, 2012 6:38 am

      Thanks, I would have said clouds but vanilla ice cream and asparagus, sure, why not 🙂 that could be yummy!

  4. January 15, 2012 12:12 pm

    This is lovely, and I like the photos too! Great blog, first time here but I will be back!



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