Roasted Red Pepper and Parmesan Asparagus with Poached Eggs and Field Greens
By Sue Serves 4
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.
- 4 cups Spring Mix Lettuce
- 4 Tbsp Olive Oil
- 4 Tsp Red Wine Vinegar
- 1 × Nonstick Vegetable Oil Spray
- 20 Asparagus Spears, trimmed
- 2 Tbsp and 1 Teaspoon Olive Oil
- 2 ounces Parmesan Cheese, Shaved into Strips
- 1 × 8oz Roasted Red Peppers, Sliced into Thin Strips
- 1 Teaspoon Salt
- 4 Large Free-Range Eggs
- 4 Strips Cooked Bacon Crumbled
- 1 Teaspoon Thyme
You may also need:
A Pot, Plate, Skillet, Slotted Spoon, Spoon
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.
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