Name: Roasted Asparagus & Poached Eggs with Lemon Feta Vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1 ½ (113 g) pkg crumbled feta cheese; 12 eggs; 3 cloves garlic; 1 ½ lemons; black pepper; Dijon mustard; extra virgin olive oil; salt

Roasted Asparagus & Poached Eggs with Lemon Feta VinaigretteRoasted Asparagus & Poached Eggs with Lemon Feta Vinaigrette — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 small bunches asparagus

1 ½ (113 g) pkg crumbled feta cheese

12 eggs

3 cloves garlic

1 ½ lemons

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

Peel and mince garlic. In a small bowl, prepare dressing by whisking together the minced garlic, lemon juice, olive oil, Dijon, salt, and pepper. Set aside.

Measure out feta into a small bowl and set aside.

Wash asparagus and snap (or cut) off woody ends. Place in a single layer on the baking sheet; drizzle with olive oil and season with salt and pepper.

Place in the oven and roast until tender, 10-12 minutes.

Fill a sauté pan three-quarters of the way with water and bring to a boil.

Crack 6 of the eggs into small bowls.

Once water in pan is boiling, reduce heat to medium-low. When the water is simmering, gently tip bowls, sliding eggs carefully into the water. Cook until whites are set but yolks are soft, 2 ½ to 3 minutes. Transfer eggs to paper towels. Repeat with the remaining 6 eggs.

To serve, arrange roasted asparagus on a plate and top with poached eggs. Drizzle with dressing and sprinkle with feta. Enjoy!

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