Asparagus with Pecorino and Meyer Lemon Poached Egg

This week, it’s all about asparagus at Oliver’s, with Organic California Asparagus, First of the Season featured at $4.99/lb*.  We have some fantastic new recipes for enjoying this harbinger of Spring, be sure to check them all out on our website this week and on our recipe cards in-store at all of our locations. With so many preparations and great prices from Oliver’s, there’s never been a better time to stalk up!

*Note: Price in effect at all four Oliver’s locations through 3/8/22

  • Serves: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 pound asparagus
  • sea salt
  • 4 large eggs
  • ¼ cup plus 1 tablespoon fresh Meyer Lemon juice
  • 1 teaspoon finely grated Meyer Lemon zest
  • ½ cup Oliver’s Own Pecorino Romano grated cheese
  • freshly ground pepper

Instructions

  1. Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake 15-20 minutes or until tender.

  2. Crack the eggs into 4 small bowls. Bring a medium saucepan of water to a simmer. Add the ¼ cup of lemon juice and season with salt. Stir the water to create a vortex. Add the eggs one at a time, stirring gently in the same direction so they do not settle. Poach over moderate heat until the whites are set and the yolks are runny, 3 minutes. Using a slotted spoon, transfer the eggs to paper towels to drain briefly.

  3. Set the eggs on the asparagus. Drizzle with the remaining 1 tablespoon of lemon juice and sprinkle the lemon zest and cheese on top. Season generously with pepper and serve.

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