Asparagus and Poached Egg in a Pecorino Romano Cheese blanket

It's easy, smart and delicious.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 1 Cook: 9 min

Ingredients

Asparagus spears 5-6
Egg 1
Extra virgin olive oil 1 tbsp
Salt and pepper a pinch each
Pecorino Romano cheese 2-3 tbsp
Vinegar 1 tbsp

Method

1
If the asparagus is thick, shave off the lower hard parts with a peeler. If the asparagus is this thin, it is not necessary.
2
Add 1 tablespoon of olive oil to a frying pan and saute the asparagus over a medium heat for about 5 minutes. Don't forget to season with the salt and pepper.
3
Place the asparagus on a plate.
4
Make a poached egg. Heat the water in a milk pan to the point of boiling, add the vinegar then use chopsticks or tongs to rotate the water.
5
Gently drop the egg into the water from a bowl and allow to cook for about 2 minutes. This will give you a half cooked yolk, the key to this dish.
6
Gently place the poached egg on top of the asparagus.
7
Complete with plenty of grated Pecorino Romano cheese. Parmigiano Reggiano is also OK.

Tips & Note

Asparagus and Poached Egg in a Pecorino Romano Cheese blanket

It's easy, smart and delicious.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 1

Cook: 9 min

Ingredients

Asparagus spears 5-6
Egg 1
Extra virgin olive oil 1 tbsp
Salt and pepper a pinch each
Pecorino Romano cheese 2-3 tbsp
Vinegar 1 tbsp

Asparagus and Poached Egg in a Pecorino Romano Cheese blanket

Recipe ID :3293 Posted on 26 SEP 2020

Serves 1

Cook 9min
views 2,599
printed 5

saved 2

It's easy, smart and delicious.

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Ingredients

Print Ingredients Email Ingredients
5-6
1
1 tbsp
a pinch each
2-3 tbsp
1 tbsp

Method

Cook
9min
1
If the asparagus is thick, shave off the lower hard parts with a peeler. If the asparagus is this thin, it is not necessary.
2
Add 1 tablespoon of olive oil to a frying pan and saute the asparagus over a medium heat for about 5 minutes. Don't forget to season with the salt and pepper.
3
Place the asparagus on a plate.
4
Make a poached egg. Heat the water in a milk pan to the point of boiling, add the vinegar then use chopsticks or tongs to rotate the water.
5
Gently drop the egg into the water from a bowl and allow to cook for about 2 minutes. This will give you a half cooked yolk, the key to this dish.
6
Gently place the poached egg on top of the asparagus.
7
Complete with plenty of grated Pecorino Romano cheese. Parmigiano Reggiano is also OK.
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