Roasted Asparagus with Poached Eggs and Parmesan

Recipe from The Frugal Foodie

Serves 1



2 tablespoons of olive oil

2 cloves of crushed garlic

2 tablespoons of lemon juice



2 eggs

1 tablespoon of vinegar

2 tablespoons Parmesan Cheese (optional)


  1. Preheat oven to 400 degrees.
  2. Chop off the bottom inch of the bunch of asparagus.
  3. Spread asparagus out on cookie sheet. Top with olive oil, crushed garlic, lemon juice, salt and pepper. Using your hands ensure each stalk is coated with the mixture.
  4. Cook in oven for 15-20 minutes (or until desired firmness), moving around the asparagus halfway through.
  5. While asparagus is cooking, fill a pan with water until about 1/4 inch from top rim. Add vinegar. Bring to a simmer.
  6. Create a gentle whirlpool with a slotted spoon. Crack and drop the eggs into the whirlpool one at a time (this prevents them from sticking to the bottom of the pan).
  7. Cook 5-7 minutes, or until egg whites become opaque.
  8. Top asparagus with poached eggs. Add Parmesan cheese, salt, and pepper.