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Asparagus and Poached Eggs

If you have to make dinner on the fly, this easy Asparagus and Poached Eggs recipe can be pulled together with easy-to-find ingredients that you may already have on hand. This simple meatless dish is loaded with protein and dressed up with shaved Parmesan cheese.

Suggested Serving Size

1 egg, 1/4 cup lentils

Ingredients

  • 1 bunch asparagus (about 30)
  • 1 1/2 Tbsp olive oil
  • 3 garlic cloves, minced
  • 1/8 tsp salt
  • Black pepper, to taste
  • 2 Tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 1/2 Tbsp red wine vinegar
  • 2 Tbsp Dijon mustard
  • 1/4 tsp chopped fresh thyme
  • 1 cup cooked lentils
  • 4 eggs
  • Shaved Parmesan cheese, for garnish (optional)

Preparation

  1. Preheat the oven to 350º. In a bowl, toss the asparagus with 1 tablespoon of the oil and the garlic. On a baking sheet, arrange the asparagus in a single layer and season with salt and pepper. Roast for about 10 minutes, or until tender. Remove from the oven and toss with lemon juice and lemon zest. Set aside.
  2. In a medium bowl combine the red wine vinegar, mustard, thyme, and remaining 1/2 tablespoon olive oil. Whisk until emulsified. Add the lentils and stir to combine. Set aside.
  3. Bring a pot of water to a low simmer. Crack an egg into a small bowl, then gently slide the egg in to the pot of water. Repeat with the remaining eggs. Cook the eggs for 3 minutes. With a slotted spoon, remove each egg and transfer to a dish. With a paper towel, dab the excess water.
  4. To serve, on each plate, arrange 1/4 cup lentils and top with asparagus spears. Add a poached egg on top of the asparagus and season with black pepper. Garnish with the shaved Parmesan, if desired.

Nutrition
Calories 207
Total Fat 10
Sat Fat 2
Cholesterol 186
Sodium 327
Total Carb 17
Fibers 4
Sugars 0
Proteins 14

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