This is a great light dinner, first course, or brunch option that takes advantage of fresh asparagus and preserved lemons.
And fantastic, runny, poached eggs.
I went healthy on for this, but nothing says this could not be topped with a hollandaise sauce.
For those wondering, here is how to poach an egg. Bring 2-3 cups water and two to three tablespoons of white vinegar to a light boil in a three-quart pot. Turn the heat down to a medium simmer and stir water in a clockwise(or counter clockwise in the southern hemisphere) motion. Crack egg in swirling water and using a spoon or spatula gently stir white around yolk until it forms a white fluffy ball. Continue cracking eggs into swirling water (up to four) and simmer until set, about four minutes. Remove eggs with slotted spoon and serve immediately.
Roasted Asparagus and Poached Eggs
- 1 lb asparagus woody ends removed
- 1 preserved lemon peel cut into thin slivers
- 2 cloves garlic minced
- 1 tbsp chopped fresh thyme
- Olive oil
- 4 poached eggs
Coat asparagus in oil and then season with thyme, salt and pepper. Mix with lemon peel and place in one layer on a baking sheet and roast at 425 degrees until slightly browned but still firm, about 15 minutes. Arrange a bed of asparagus on each plate and then top with 1-2 eggs.