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Roasted Asparagus with Poached Eggs and Hollandaise
Prep Time: 5 minutes
cook time: 15 minutes
yield: 4 servings
1 pound medium-thick asparagus
1 tablespoon melted ghee or unsalted butter teaspoon fine sea salt
teaspoon ground black pepper
4 large eggs
1 Coconut vinegar
½ batch Hollandaise , for serving Purple salt, for garnish
Preheat the oven to 450°F.
Trim the tough ends off the asparagus and place the asparagus in a single layer on a rimmed baking sheet. Pour the melted ghee over the asparagus and roll them around to coat. Sprinkle with the salt and pepper. Roast for 10 minutes or until slightly browned. Meanwhile, poach the eggs.
To poach the eggs, fill a large saucepan halfway full with water and add a tablespoon of coconut vinegar per quart of water. Bring to a simmer, then gently add the eggs and poach until cooked to a soft stage, about 3 minutes. Set the poached eggs aside.
Divide the roasted asparagus among 4 plates. Top each plate with 2 tablespoons of hollandaise and a poached egg. Sprinkle with purple salt and serve.
This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the asparagus on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Reheat leftover poached eggs in a pan of gently simmering water for a minute. To reheat the hollandaise, see here.