April 8th, 2012
Recipe by Paula Bowman
Preheat oven to 400F.
Toss asparagus in 1-tablespoon olive oil, season with salt and pepper and arrange in a single layer on one side of a rimmed sheet pan. Arrange bread on other side of sheet pan and brush with remaining 1-tablespoon olive oil. Roast in oven, flipping bread halfway, until asparagus is tender-crisp and bread is toasted, about 12 minutes. Keep warm.
Meanwhile, fill a large saucepan with 4-inches of water and bring to a boil. Add vinegar and reduce to a gentle simmer. Break egg into a separate bowl, ensuring yolk doesn't break, submerge lip of bowl in water and pour into simmering water. Repeat with remaining eggs, being careful to leave room between eggs. Cook without touching until just set and yolk is still slightly runny, about 3 1/2 minutes. Remove eggs using a slotted spoon and drain briefly on paper towels. Serve asparagus divided among toasted bread and place an egg on top. Drizzle with olive oil and sprinkle with Parmesan cheese and freshly ground black pepper.
Nutrients per serving: 280 calories, 16 g fat, 15 g protein, 3 g fibre, 20 g carbohydrates, 418 mg sodium. Excellent source of vitamin E, vitamin B1 (thiamin), vitamin B2, folate, vitamin B12 and iron. Good source of vitamin A, vitamin D, vitamin B3 (niac