Greek-style Asparagus and Eggs

Ingredients

• 1 bunch of asparagus (250g / 8.8oz) 1 bunch of asparagus (250g / 8.8oz)
• 4 large eggs 4 large eggs
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Optional: 50g (1.8oz) feta cheese, crumbled Optional: 50g (1.8oz) feta cheese, crumbled

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 16g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Trim the woody ends of the asparagus spears and wash them thoroughly.
2. 2.
   In a large pot of salted boiling water, blanch the asparagus for 2-3 minutes until tender-crisp. Drain and set aside.
3. 3.
   In a non-stick skillet, heat the olive oil over medium heat.
4. 4.
   Add the blanched asparagus to the skillet and sauté for 2-3 minutes until lightly browned.
5. 5.
   Season the asparagus with salt and pepper to taste.
6. 6.
   In a separate pot, bring water to a gentle simmer.
7. 7.
   Crack each egg into a small bowl or ramekin.
8. 8.
   Create a gentle whirlpool in the simmering water and carefully slide the eggs, one at a time, into the center of the whirlpool.
9. 9.
   Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny.
10. 10.
    Using a slotted spoon, carefully remove the poached eggs from the water and place them on top of the sautéed asparagus.
11. 11.
    Optional: Sprinkle crumbled feta cheese over the dish.
12. 12.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Asparagus — Make sure to trim the woody ends of the asparagus before cooking to ensure a tender and enjoyable texture.
• Eggs — For perfectly poached eggs, crack each egg into a separate bowl or ramekin before gently sliding them into the simmering water. This will help maintain the shape and prevent any unwanted shell fragments.

Tips & Tricks

• For a tangy twist, squeeze some fresh lemon juice over the dish before serving.
• Experiment with different herbs and spices such as dill, oregano, or paprika to add extra flavor to the asparagus.
• If you prefer firmer yolks, poach the eggs for an additional minute.
• Serve the dish with a side of crusty bread to soak up the delicious runny yolks.
• Feel free to customize the dish by adding other vegetables such as cherry tomatoes or roasted bell peppers.

Serving advice

Serve the Greek-style Asparagus and Eggs as a standalone dish for a light and healthy meal. Alternatively, pair it with a side of mixed greens or a Greek salad for a more substantial and satisfying meal.

Presentation advice

Arrange the sautéed asparagus spears on a plate and carefully place the poached eggs on top. Drizzle with olive oil and sprinkle with feta cheese for an added touch of elegance. Garnish with fresh herbs such as parsley or chives for a pop of color.