Poached Eggs over Roasted Asparagus with Lemon Vinaigrette [21 Day Fix]

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 20 Spears of asparagus (2 green containers

• Refrigerated

  • 2 Eggs (1 red container

• Condiments

  • 1 drop Dijon mustard
  • 2 tsp Lemon juice

• Oils & Vinegars

  • 5 tsp Olive oil
  • 2 tbsp White vinegar

Found on thegarlicdiaries.com

Description

Ingredients

• 20 spears of asparagus (2 green containers), fibrous ends broken off
• 1 teaspoon olive oil
• 2 eggs (1 red container)
• 2 tablespoons white vinegar
• For the dressing (1 orange container)
• 2 teaspoons lemon juice
• 4 teaspoons olive oil
• A drop of Dijon mustard

Directions

• Preheat your oven to 350
• Roast your asparagus for 10 minutes (or until cooked to your liking)
• Meanwhile, fill a large, high sided skillet a few inches up with hot water
• Add your vinegar, and bring the water to a simmer
• Crack one egg into a small bowl
• When the water is simmering, stir in large circles near the outer edges of the pan until a whirlpool motion forms
• Slowly sink your egg into the middle of the whirlpool
• Cover with a lid, turn off the heat, and let the egg sit for 5 minutes
• Remove from the water with a slotted spoon, and repeat the process with your other egg
• To make your dressing, whisk or shake the lemon juice, olive oil, and Dijon mustard together and season with salt and pepper
• To assemble, lay your asparagus down on a plate, top with your poached eggs, and pour your vinaigrette over top of everything