Roasted Asparagus Salad with Poached Eggs

Name: Roasted Asparagus Salad with Poached Eggs
Yield: serves 4
Ingredients: 1 bunch medium-thick asparagus (about 1 pound), tough ends trimmed; 2 tablespoons olive oil; Coarse salt; 1/2 cup balsamic vinegar; 1 teaspoon light brown sugar; 1 tablespoon apple-cider vinegar; 4 large eggs, poached (page 156); 2 ounces parmesan cheese, shaved (3/4 cup)

January 26, 2012

Roasting offers an easy, no-fuss way to quickly prepare asparagus. Reducing the balsamic vinegar before drizzling it over the vegetables concentrates its flavor to mimic aged varieties. Serve the dish for lunch or along with a green salad for a light dinner.

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