Asparagus with Pecorino and Meyer Lemon Poached Egg
This week, it’s all about asparagus at Oliver’s, with Organic Asparagus. 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!
- 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
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.
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.
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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