Ingredients
- 1 pound medium-thick asparagus
- 1 tablespoon melted ghee or unsalted butter (or avocado oil if dairy-free)
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 4 large eggs
- Coconut vinegar
- ½ batch Hollandaise, for serving
- Purple salt, for garnish
How to Make It
- Preheat the oven to 450°F.
- Trim the tough ends off the asparagus and place the asparagus in a single layer on a rimmed baking sheet. Pour the melted ghee over the asparagus and roll them around to coat. Sprinkle with the salt and pepper. Roast for 10 minutes or until slightly browned. Meanwhile, poach the eggs.
- To poach the eggs, fill a large saucepan halfway full with water and add a tablespoon of coconut vinegar per quart of water. Bring to a simmer, then gently add the eggs and poach until cooked to a soft stage, about 3 minutes. Set the poached eggs aside.
- Divide the roasted asparagus among 4 plates. Top each plate with 2 tablespoons of hollandaise and a poached egg. Sprinkle with purple salt and serve.
- . This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the asparagus on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Reheat leftover poached eggs in a pan of gently simmering water for a minute.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 291 kcal Calories from Fat: 234 kcal |
% Daily Value*
|
Total Fat 26 g 74% |
Trans Fat 0.0 g |
carbohydrates 5 g 4% |
Dietary Fiber 2 g 5% |
Protein 9 g 18% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |