Tuesday, April 8, 2008
Taking a page out of Tara's book...
I subscribe to "Body and Soul" magazine which is published by the Martha Stewart Company. I discovered it last September when we were home and I have gained so much from reading it. It has great environmental tips as well as interesting food stories and health tips. You can check it out at http://www.bodyandsoulmag.com/. I tried this recipe tonight from this month's volume and we loved it! I can enjoy asparagus for what it is worth but I have never really thought yum...until tonight. Not sure it beats out the Wirsing, but it was really good. The nice thing is - super easy and you can easily pair it with something else. I (through Jan's directions) changed the original recipe a bit, so the one I am posting here, is a bit different than on the website.
Read about health benefits of asparagus
Prep: 25 minutes
Total: 25 minutes
1 medium thick asparagus bunch, tough ends removed
2 tablespoons olive oil
2 tablespoons cup balsamic vinegar
1 tablespoon balsamic cream
4 large eggs
2 ounces shaved parmesan
1. Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
2. Mix together balsamic vinegar and balsamic vinegar cream in small bowl.
3. Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges (this would have been a good idea, but I didn't do it).
4. Divide asparagus among four plates and drizzle with balsamic vinegar. Top with shaved Parmesan and an egg.