Asparagus, Lemon & Poached Eggs
ingredients
- A large bunch (500g) of asparagus, woody stalks removed
- ½ lemon, juiced
- 2 tbsp olive oil
- 35g vegetarian Parmesan cheese, grated
- 4 eggs
- Black pepper, freshly ground
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Preheat the grill. Bring a pan of water to a very gentle simmer.
- Drizzle the asparagus spears with the olive oil, season with black pepper and place on a baking tray. Grill the asparagus until just tender, remove and dress with the lemon juice.
- Gently poach the eggs to your liking, ensure as dry as possible once removed from the poaching water.
- Serve the asparagus with the egg and sprinkle over the Parmesan.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.