Poached Eggs over Roasted Asparagus with Lemon Vinaigrette [21 Day Fix]

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  • 20 spears of asparagus (2 green containers), fibrous ends broken off
  • 1 teaspoon olive oil
  • 2 eggs (1 red container)
  • 2 tablespoons white vinegar
  • For the dressing (1 orange container)
  • 2 teaspoons lemon juice
  • 4 teaspoons olive oil
  • A drop of Dijon mustard


  1. Preheat your oven to 350
  2. Roast your asparagus for 10 minutes (or until cooked to your liking)
  3. Meanwhile, fill a large, high sided skillet a few inches up with hot water
  4. Add your vinegar, and bring the water to a simmer
  5. Crack one egg into a small bowl
  6. When the water is simmering, stir in large circles near the outer edges of the pan until a whirlpool motion forms
  7. Slowly sink your egg into the middle of the “whirlpool”
  8. Cover with a lid, turn off the heat, and let the egg sit for 5 minutes
  9. Remove from the water with a slotted spoon, and repeat the process with your other egg
  10. To make your dressing, whisk or shake the lemon juice, olive oil, and Dijon mustard together and season with salt and pepper
  11. To assemble, lay your asparagus down on a plate, top with your poached eggs, and pour your vinaigrette over top of everything