Roasted Red Pepper And Parmesan Asparagus With Poached Eggs And Field Greens
to Prep & to Cook
Yields 4 (4 servings × 1)
Eggs and asparagus are a natural match - just think hollandaise sauce! The pair is given a interesting twist with the smokey, sweet, almost meaty flavor of roasted red peppers that makes this a truly indulgent salad.
1 Teaspoon Thyme
4 Large Free-Range Eggs
4 Strips Cooked Bacon Crumbled
1 Teaspoon Salt
20 Asparagus Spears, trimmed
2 Tbsp and 1 Teaspoon Olive Oil
2 ounces Parmesan Cheese, Shaved into Strips
8oz Roasted Red Peppers, Sliced into Thin Strips
Nonstick Vegetable Oil Spray
4 Cups Spring Mix Lettuce
4 Tbsp Olive Oil
4 Tsp Red Wine Vinegar
Mound 1 cup of field greens on 4 plates. Drizzle each plate with 1 tbsp olive oil, 1 tsp red wine vinegar and salt and pepper
Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss asparagus on sheet with 2 tbsp olive oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 10 minutes.
Sprinkle cheese over; roast until melted (about 2 minutes).
Divide among 4 plates mounded with greens. Cover to keep warm.
In a small skillet heat peppers in olive oil until hot.
Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt and bring to boil.
Reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set, but yolks are still soft (about 3 minutes).
Using slotted spoon, gently transfer 1 egg to top asparagus on each plate. Place two strips of red pepper on top of egg in a crisscross pattern. Sprinkle each serving with thyme and crumbled bacon. Season with salt and pepper.
Recipe by Sue