Asparagus and Poached Egg

🛒 Ingredients

• Green Asparagus 150 g · 30 kcal
• Large Egg 50 g · 72 kcal
• Olive Oil 5 g · 44 kcal

👨‍🍳 Instructions

1. Wash the green asparagus spears and trim off the tough, woody ends; if desired, peel the lower third of thicker stalks for a more tender texture.
2. Bring a pot of salted water to a boil, add the prepared asparagus, and blanch for 2-4 minutes until tender-crisp; immediately transfer to an ice bath to stop cooking, then drain well.
3. In a separate pot, bring water to a gentle simmer with a splash of white vinegar; carefully crack an egg into a small bowl, then gently slide it into the simmering water and cook for 3-4 minutes until the whites are set and the yolk is still runny.
4. Carefully remove the poached egg with a slotted spoon, place it on top of the blanched asparagus, drizzle with olive oil, and season with fresh black pepper and an extra pinch of salt to taste.