This is a super-simple side dish that I made the other day to accompany some grilled steak. Since I've had carb overload lately, I decided to have meat and veggies only. I roasted the asparagus, but you could grill it as well.
Here's how you do it!
Trim the hard ends off of the asparagus, place into a baking dish, drizzle with oil and top with chopped/minced garlic (as much as you want) and salt/pepper. Bake in the oven at 400F until the ends crisp up. It should take around 15 minutes. Top the asparagus with a poached egg. If you want to keep your egg together try adding 3 tablespoons of white vinegar to a medium saucepan filled 1/2 - 3/4 of the way with water. Bring the water to a boil, turn down until it reaches a gentle simmer and then add the eggs. Place the eggs on top of the asparagus and sprinkle with fresh parm-reg, lemon zest, salt and pepper.
And on a kitchen-decorating note-- A few months ago I was searching for a utensil holder. All of the holders were either wooden or stainless steel cups with zero decoration and zero room for utensils. I had bought this pitcher a while back to decorate my kitchen, but it didn't have an actual purpose. It occurred to me that it was the perfect size to hold utensils. Now the pitcher has a use and it looks adorable.
This post has been linked to Homemaker Monday!