Roasted Asparagus with New Potatoes and Poached Egg - a Meal (Almost) Straight from an Oven
May is a beautiful month for many reasons. Firstly, the weather is in general much better than earlier in the year. Secondly, the grass is finally lush green and so are trees. And even better, thirdly, the trees are not only green but also colourful, as many of them bloom beautifully. But there is another reason I like May so much: asparagus. Since it was pictured on an Egyptian frieze from around 3000 BC, we know that asparagus have already been cultivated for thousands of years. It has been appreciated for centuries in Ayurvedic medicine for its positive influence on digestion. But as much as I realise its health benefits, I particularly value its taste, especially because I can enjoy it here only for a very short time. If you wonder what to cook with it, try this recipe: Roasted Asparagus with New Potatoes and Poached Egg. The majority of it is very simple; the hardest part is probably the preparation of poached eggs. However, I hope that with the detailed steps I included, it will not be so tricky after all. The poached egg looks superb with this dish; the runny egg yolk acts here as an excellent sauce. But if you omit the egg, you could also use this dish as a side for roast meat or fish.
Roasted Asparagus with New Potatoes
Light and incredibly tasty dish: roasted asparagus, new potatoes and cherry tomatoes served with a poached egg.
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Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites.
I look forward to receiving your feedback after you try them.