from "Tender"
Preheat the grill.
Snap the woody ends off the asparagus. Brush with olive oil and season with a pinch of salt.
Lay the asparagus crosswise on the grill. Or, for easier grilling, you can stick one bamboo skewer perpendicularly through the root ends and the other through the tip ends, skewering all the spears together. Grill on medium heat for 5 to 8 minutes, or until tender.
Toss the grilled asparagus in a little olive oil and fresh lemon juice, then season to taste with salt and pepper.
Arrange the asparagus on a plate, add the arugula, and top with the poached egg. Grate fresh Pecorino Romano over the top and add a few grinds of pepper. If you have it, drizzle a little white truffle oil over the arugula. Serve with the toasted baguette.
Note: To roast the asparagus, preheat the oven to 350°F. Place the oiled and seasoned asparagus in a roasting pan, being sure not to crowd the pan. Roast for about 10 minutes, or until tender.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 2.5mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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