Serves: 4
Total Calories: 207

2 bunches asparagus spears, trimmed
3 tablespoons olive oil
sea salt and freshly ground pepper
1/2 teaspoon red pepper flake
3 tablespoons white wine vinegar or rice vinegar
4 eggs
4 tablespoons freshly grated Parmesan cheese

Preheat the broiler.

Spread the asparagus on a baking sheet or two (depending on the size of the stalks) without crowding them. Drizzle the asparagus with the olive oil, then roll them in the oil to coat the stalks. Sprinkle with the salt, pepper, and red pepper flakes.

Roast the asparagus, turning them once, for 12 to 15 minutes, or until crisp-tender and lightly browned.

Add 3 inches of water to a large skillet and place over medium heat until the water comes to a low simmer. Add the vinegar. Wait for 1 minute, then add the eggs by cracking each into a saucer and carefully slipping the egg into the water. Let the eggs cook for 4 minutes. If the yolks still look too runny for your liking, spoon water on top of the eggs and cook another 30 seconds. Remove the eggs carefully from the water with a slotted spoon.

Divide the asparagus among 4 warmed plates. Put a poached egg on top of each bundle. Sprinkle each egg with 1 tablespoon of the Parmesan cheese and serve immediately.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 207
Calories from Fat: 139

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