Asparagus with Poached Egg & Parmesan

1. 1 Asparaguspack 400 g ≈ $4.50Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 150 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Parmesanpack 200 g ≈ $6.00 15 g
4. 4 Olive oil 10 ml
5. 5 Lemon≈ $4.70 per kg 15 g
6. 6 Vinegar 9% 5 ml
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash asparagus¹, pat dry, and trim the tough ends (about 2 cm). Shave Parmesan³ into thin curls.

2. Heat olive oil in a skillet over medium heat. Sear asparagus¹ for 5–6 minutes, stirring, until tender and golden in spots. Season with salt.

3. Pour water into a small saucepan to a depth of 8 cm. Bring to a gentle simmer and add vinegar. Crack an egg into a small bowl.

4. Swirl the water with a spoon to create a whirlpool, then carefully pour the egg into the center. Poach for 3 minutes until the white is set but the yolk remains runny.

5. Remove the egg with a slotted spoon and let excess water drain.

6. Arrange asparagus¹ on a plate, top with the poached egg, sprinkle with Parmesan³ and cracked pepper, and finish with a squeeze of lemon⁵. Serve immediately.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.