“One cannot think well, love well, sleep well, if one has not dined well.” —Virginia Woolf, from A Room of One’s Own
Roasted asparagus, poached farm egg, shaved parmesan and herbs
Trim asparagus and toss with extra-virgin olive oil, kosher salt and cracked black pepper. Roast in a 350 F oven for 10 to 15 minutes.
Poach eggs. Lift with slotted spoon and set aside when done.
Assembly: Place a poached egg atop each asparagus portion. Check seasoning. Top with chopped herbs and shaved parmesan cheese (using a vegetable peeler). Serve immediately.
