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Roasted Asparagus and Eggs

Roasted Asparagus and Eggs

Reduced balsamic vinegar mimics an aged vinegar and lends sweets to this spring dish. Read more about the health benefits of asparagus.

Body+Soul, April 2008 http://www.marthastewart.com/132531/roasted-asparagus-and-eggs
3.75
Rated
75100(4)4
  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4

Ingredients

    • 1 medium thick asparagus bunch, tough ends removed
    • 2 tablespoons olive oil
    • Coarse salt
    • 1/2 cup balsamic vinegar
    • 1 teaspoon light-brown sugar
    • 1 tablespoon cider vinegar
    • 4 large eggs
    • 2 ounces shaved parmesan

Directions

  1. Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
  2. In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
  3. Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
  4. Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

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