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Roasted Asparagus and Eggs


A poached egg on top of roasted asparagus makes for a creamy finish, while reduced balsamic vinegar mimics an aged vinegar and lends sweetness to this spring dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Body+Soul, April 2008


  • 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


  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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