Poached Eggs over Roasted Asparagus with Lemon Vinaigrette [21 Day Fix]
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 1 1x
- 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
- Preheat your oven to 350
- Roast your asparagus for 10 minutes (or until cooked to your liking)
- Meanwhile, fill a large, high sided skillet a few inches up with hot water
- Add your vinegar, and bring the water to a simmer
- Crack one egg into a small bowl
- When the water is simmering, stir in large circles near the outer edges of the pan until a whirlpool motion forms
- Slowly sink your egg into the middle of the “whirlpool”
- Cover with a lid, turn off the heat, and let the egg sit for 5 minutes
- Remove from the water with a slotted spoon, and repeat the process with your other egg
- To make your dressing, whisk or shake the lemon juice, olive oil, and Dijon mustard together and season with salt and pepper
- To assemble, lay your asparagus down on a plate, top with your poached eggs, and pour your vinaigrette over top of everything
