Method
This dish is the epitome of springtime! The egg makes it substantial enough to be a light lunch.
- 1
Wash and snap off the tough ends of the asparagus. Toss with olive oil and salt and pepper. Put some parchment paper on a sheet tray, and roast the asparagus on that, in a 400° oven. Cook it fairly quickly, maybe 7-12 minutes, so that it doesn’t get too mushy. Take it out of the oven when it is just starting to blacken.
- 2
Plate your asparagus and top with the cheese and a perfectly poached egg.
From the farm's kitchen
View the original recipe