Poached Egg with Asparagus
recipe

A spring delight that combines fresh asparagus with perfectly poached eggs, ideal for brunch or a festive dinner.
Preparation Time: 30 minutes
Serving Size: 2

Ingredients:

- 200 g fresh asparagus
- 2 eggs
- 1 tablespoon vinegar
- Salt and pepper to taste
- 2 tablespoons olive oil
- 50 g nuts (e.g., walnuts or pine nuts)
- Fresh parsley for garnish

Instructions:

1. Bring a large pot of water to a boil and add the vinegar.
2. Trim the woody ends off the asparagus and cook it in boiling water for about 3-5 minutes until tender yet crisp. Remove the asparagus and cool it in cold water.
3. Toast the nuts in a dry pan over medium heat until golden brown. Let them cool.
4. Crack the eggs into separate small bowls. Gently swirl the boiling water and carefully pour the eggs into the water. Cook the eggs for about 3-4 minutes.
5. Use a slotted spoon to remove the poached eggs from the water and drain any excess water.
6. On a plate, arrange the toasted nuts, cooked asparagus, and poached egg. Drizzle with olive oil and season with salt and pepper.
7. Garnish with fresh parsley and serve immediately.
Nutritional Information per Serving:
- Energy: 350 kcal
- Protein: 14 g
- Carbohydrates: 8 g
- Fat: 30 g
- Fiber: 4 g

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