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 the 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 the preparation 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 the Roasted Asparagus with New Potatoes as a side for roast meat or fish.
P.S. And if you would like to check some other delicious recipes with asparagus, please click here.
Roasted Asparagus with New Potatoes
Ingredients
- 1 kg new potatoes scrubbed and cut into 2 cm slices,
- 2 tbsp olive oil
- 500 g green asparagus ends snipped,
- 200 g cherry tomatoes
- 4 eggs
- salt and pepper.
- 1 tsp vinegar
Instructions
- Preheat an oven to 220 Celsius degrees (200 degrees for fan oven).
- Put the pat-dried potato slices to a big oven-proof dish, sprinkle with 1 tbsp olive oil and some salt and mix well to coat all the slices.
- Put to the hot oven for 25 minutes.
- Take the dish out from the oven, move the potatoes around to make sure they are not stuck to the bottom of the dish, arrange the asparagus and tomatoes on top.
- Sprinkle with 1 tbsp of oil, salt and pepper, put back to the oven for 15 minutes.
- Prepare the poached eggs*.
- Serve one poached egg on top of arranged vegetables.
Notes
- in a small pot boil some water (approx. 7-10 cm depth) with vinegar,
- break an egg into a small bowl,
- when the water is boiling decrease the heat so it doesn’t boil rapidly (there are no big bubbles) and stir it a few times with a spoon to create a whirlpool,
- gently slide the egg into the water and boil for 3 minutes,
- take it out with a slotted spoon and place on plate lined with kitchen paper,
- if you like you may cut away whisky edges of the egg white.
- repeat with the other eggs. If you prefer, you may use two pots to speed the process of the preparation of poached eggs.
