There’s no need to wake up early to make this satisfying breakfast featuring roasted asparagus and poached eggs.
This is just the kind of meal I keep in heavy rotation during asparagus season. It’s quick, easy and a terrific combination of tastes and textures that’s always satisfying.
I’ve called it breakfast, lunch and dinner because it’s a natural for any time of the day. It’s really a fairly straightforward combination of ingredients, layered for presentation and tied together with a creamy but delicate sauce.
Win a year’s worth of olive oil direct from the source.
Do you know where your olive oil comes from?
Many bottles of extra virgin olive oil from brands sold in supermarkets are not what they advertise. Independent tests done at UCDavis in 2011 found that of the top 5 best selling brands in the United States, 73% of the samples failed to meet extra virgin olive oil standards. While fake olive oil is most often diluted with lesser quality oils, sometimes it’s not even from Italy at all.