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Lemon Garlic Roasted Asparagus with Balsamic Glaze and Poached Egg
Created by: Howcan Team
Ingredients
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 4 large eggs
Instructions
- Preheat the oven to 425°F (220°C).
- Place the trimmed asparagus on a baking sheet. Drizzle with 2 tablespoons of olive oil, minced garlic, lemon zest, and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and slightly charred.
- While the asparagus is roasting, prepare the balsamic glaze. In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Cook for 5-7 minutes, or until the vinegar has reduced by half and has a syrupy consistency. Remove from heat and set aside.
- In a large skillet, bring 2-3 inches of water to a gentle simmer. Add a splash of white vinegar. Crack one egg into a small bowl. Using a spoon, create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Poach for 3-4 minutes, or until the whites are set but the yolk is still runny. Remove with a slotted spoon and transfer to a plate lined with paper towels. Repeat with the remaining eggs.
- To serve, divide the roasted asparagus among 4 plates. Drizzle with the balsamic glaze. Top each serving with a poached egg. Season the eggs with salt and pepper. Serve immediately and enjoy!
Lemon Garlic Roasted Asparagus with Balsamic Glaze is a delightful dish that combines the earthy flavors of asparagus with the zesty brightness of lemon and the rich depth of balsamic glaze. The addition of a perfectly poached egg takes this dish to a whole new level, adding a creamy, indulgent element that complements the roasted asparagus beautifully. This dish has its roots in Mediterranean cuisine, where fresh, seasonal ingredients are celebrated. Chefs in regions like Provence, France, and Tuscany, Italy, have long been known for their mastery of simple yet flavorful dishes, and it's no surprise that this combination of asparagus, lemon, garlic, and balsamic has become a classic. The key to making this dish shine is in the quality of the ingredients. Fresh, tender asparagus is a must, as is a high-quality balsamic glaze that adds a sweet, tangy note to the dish. The poached egg should be cooked to perfection, with a silky yolk that oozes out and mingles with the other flavors on the plate. For a unique twist, some chefs also add crispy pancetta or prosciutto to the dish, adding a salty, savory crunch that contrasts with the tender asparagus and creamy egg. While this dish can be found on the menus of many upscale restaurants, it's also a simple yet impressive dish to make at home. Whether you're enjoying it in a charming bistro in the South of France or whipping it up in your own kitchen, Lemon Garlic Roasted Asparagus with Balsamic Glaze and a poached egg is a dish that celebrates the beauty of seasonal ingredients and the art of simple, elegant cooking.
30 min
4
180 calories
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