Asparagus with Poached Egg and Parmesan

1. 1 Asparaguspack 400 g ≈ $4.50 150 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Parmesanpack 200 g ≈ $6.00 15 g
4. 4 Olive oil 10 ml
5. 5 Lemon≈ $4.65 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. Rinse the asparagus¹ under running water, pat dry with a paper towel, trim about 2 cm from the bases, and warm a skillet over medium heat with oil.

2. Prepare the poached eggs²: bring water to a boil, add vinegar, and carefully crack the eggs in one by one.

3. Cook the asparagus¹: boil in salted water for about 3 minutes until just tender, or fry in a hot skillet with oil until golden, stirring occasionally.

4. If boiling: lift the asparagus¹ with a slotted spoon and drain excess water.

5. If frying: continue cooking until the stems are soft inside and lightly caramelized at the edges.

6. Continue poaching the eggs²: boil in the simmering water with vinegar about 3 minutes, until the whites set but the yolks remain runny.

7. To serve: arrange the asparagus¹ on a plate, top with a poached egg, sprinkle with parmesan³ shavings, squeeze lemon⁵, and season with pepper to taste.

8. Serve immediately, with a lemon⁵ wedge for a bright squeeze.

9. Substitutions and tips: you can substitute parmesan³ with any hard cheese to taste, or prep the asparagus¹ ahead and fry the poached egg right before serving.

In short

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