Roast Asparagus and New Potatoes with a Poached Egg

Roasted asparagus and sautéed new potatoes served with fresh herbs, grated cheddar cheese, and a perfectly soft poached egg.

Vegetarian Potatoes Asparagus Egg

Estimated Nutrition

Calories

745.2

kcal / serving

745.2 kcal total

Carbs

32.1g

per serving

32.1 g total

Fat

58.6g

per serving

58.6 g total

Protein

22.4g

per serving

22.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dairy

mature, grated

piece

free-range

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

handful

Parsley

fresh, chopped

handful

Chive

fresh, chopped

handful

Basil

fresh, chopped

OilsFats

Olive Oil

plus extra for drizzling

Olive Oil

for frying potatoes

Vegetables

bunch

Asparagus

woody ends removed

150

New Potatoes

cooked, sliced

Method

Plate potatoes next to asparagus and top with the poached egg.

Preheat the oven to 180°C.

Poach the egg for 4 minutes until the white is set.

Simmer water with vinegar and create a whirlpool for the egg.

Melt butter and oil in a pan and fry sliced potatoes until golden-brown.

Coat roasted asparagus in herbs and more oil, then place on a plate and top with cheese.

Roast asparagus on a baking sheet for 10 minutes until tender.

Toss asparagus with oil, salt, and pepper in a bowl.