Food & Cooking Recipes Quick & Easy Recipes Roasted Asparagus and Eggs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 19, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 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. Ingredients 1 medium thick asparagus bunch, tough ends removed 2 tablespoons olive oil Coarse salt ½ cup balsamic vinegar 1 teaspoon light-brown sugar 1 tablespoon cider vinegar 4 large eggs 2 ounces shaved parmesan Directions 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). In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes. 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. Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg. Rate it Print