Happy Mother's Day!
For Mother's Day brunch we had Roasted Asparagus with slightly sweetened and reduced balsamic vinegar, poached egg, and shaved Parmesan cheese. I got the asparagus and eggs from the farmer's market yesterday morning (I went despite the rain and chilly wind) and yes, they taste better than store bought.
Roasted Asparagus And Poached Eggs
adapted from recipe at Martha Stewart.com
1 bunch asparagus, preferably thin ones
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
4 tablespoons balsamic vinegar
1 teaspoon raw sugar
shaved Parmesan cheese
- Wash and trim asparagus. Place in a small roasting pan and drizzle with olive oil. Sprinkle salt evenly. Bake in a 400 degree oven until wilted and beginning to brown. While asparagus is roasting, heat the vinegar and sugar in a small skillet until reduced by half. Poach eggs in a medium pan of simmering water mixed with a tsp of cider vinegar. Divide roasted asparagus into 2 individual plates. Drizzle balsamic vinegar all over. Arrange a poached egg on top. Shave Parmesan cheese over the asparagus and egg. Serve immediately with crusty bread or brioche.