Roasted green asparagus with poached egg & spelt bread crunch
Crisp green asparagus, gently fried in olive oil, served with a delicate poached egg and crispy spelt bread crunch. A simple but sophisticated dish that brings spring to your plate.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, Light main course
Cuisine European & modern cuisine
Servings 2 People
Calories 390 kcal
1 Large pan
1 Small pot for poaching
1 Skimmer
1 Knife & chopping board
1 Mixing bowl
For the asparagus
- 500 g green asparagus
- 1 Tbsp olive oil
- Salt & pepper
For the egg
- 2 Organic eggs
- 1 Tbsp vinegar for poaching
For the crunch
- 2 Slices of spelt bread stale or fresh
- 1 Tbsp butter or olive oil
- 1 teaspoon chopped parsley
For the dressing
- 1 tablespoon lemon juice
- 2 Tbsp olive oil
- Freshly ground pepper
- A little lemon zest
Roast asparagus
Wash the asparagus, break off or cut off the ends.
Fry in olive oil over a medium heat in a large pan for 6-8 minutes until lightly browned but still firm to the bite. Season with salt and pepper.
Poach eggs
Bring water with a little vinegar to a simmer in a small saucepan (do not boil!).
Crack the eggs one at a time into a cup.
Create a swirl with a spoon and carefully slide the egg into it.
Poach for approx. 3 minutes, then remove with a slotted spoon and drain on kitchen paper.
Prepare the spelt crunch
Cut the spelt bread into small cubes or crumble.
Fry in butter or olive oil in a small pan until golden brown.
Refine with chopped parsley.
Sideboards
Arrange the asparagus on plates and place a poached egg on each plate.
Sprinkle with crunch and drizzle with lemon oil.
Optionally garnish with fresh herbs or grated Parmesan cheese.
Recommended side dishes
Fresh herb salad with radishes
Baguette or sourdough bread
Chilled white wine or rosé for topping up
Calories: 390kcalCarbohydrates: 25gProtein: 17gFat: 24g
Keyword green asparagus, light, poached egg, seasonal, Silvaner, Spelt, Spring, Vegetarian, Wine and food