Roasted asparagus with poached eggs is my version of a perfect and easy meal. Asparagus is known as a good detoxing vegetable. It is high in potassium, vitamin A and folate. Eggs are an excellent source of protein as well as 9 essential amino acids. Asparagus is in season now, which makes this dish all the more appealing.
Asparagus is a very low pesticide foods so you don’t need pay premium prices for the organic version.
Always choose asparagus that has a deep green color, whose tops are closed, and whose stalks are not dried out.
- asparagus - 1 bunch
Asparagus is as a good detoxing vegetable. It is high in potassium, vitamin A and folate.
- coconut oil - 1 tbsp
Coconut oil is medium chain fatty acid which means that it is broken down quickly by the body for quick energy rather than stored as fat. This amazing oil contains lauric and caprylic acids which are anti-bacterial, anti-viral and anti-fungal. Coconut oil has also been shown to have properties that can protect the brain from alzheimers and other neuro-degenerative diseases.
- himalaya salt - 1/4 tsp
- lemon - 1/2 squeeze (optional)
Lemon contains Vitamins C and B as well as phosphorous proteins which help to strengthen the immune system, and enable the body to fight disease. The acidity in lemon juice helps to purify and cleanse the colon, while the acid helps to break up any food, toxins or nutrients hanging out in your digestive system. Lemons stimulate the release of enzymes and help convert toxins into a water-soluble form that can be easily excreted from the body.
Preheat oven to 350.
Snap off the fiberous ends at their natural breaking point. If you have the thick stalk asparagus, I like to shave the ends down. If the asparagus is on the thin side, you needn't bother.
Put the asparagus in an oven proof dish. Toss with a refined, good quality cooking oil and salt.
Cook for about 30 minutes, tossing it around a couple of times during cooking. I like to squeeze the juice of 1/4 a lemon on the asparagus when I take it out of the oven.
Meanwhile, bring a pot of water to boil with a little salt. When the water is at a full boil, swirl the water clockwise with a fork and then crack eggs into the pot. The motion helps the eggs to stay together. Cook for around 2-3 minutes depending on how firm or runny you like them.
Put the eggs on top of the asparagus and poke a hole in the yolk, which allows the it to run over the asparagus. That is the yummiest part.
Salt and pepper to taste.
Add a side salad with a great dressing and you've got yourself a meal.
I have a hard time getting my kids to eat asparagus on a regular basis. Sometimes they go for it, and sometimes they don't. It always helps in the negotiation to tell them that it makes their pee smell funny.