Food on Friday: Beyond the poach

By Julia Westhoff

A very typical weekday meal at our house pairs crusty bread with vegetables that have been topped with a poached egg. We do this with broccoli, kale, or whatever’s in season. Lately we’ve been using lots of roasted asparagus, and the results have been amazing. To make it extra special, I like to poach the egg in olive oil instead of water. The result is a richer and more substantial egg with built-in flavor. And of course, it’s quite simple. Just fill a small saute pan with about a quarter inch of olive oil and heat it to simmering. Crack your egg into a small bowl, and slide it in to the pan. As the egg cooks, spoon oil over it until the white has set (the whole process should take 2 minutes, tops). Season it with salt and pepper and enjoy.

As for the roasted asparagus:

1 bunch asparagus
1/4 cup olive oil
Salt and pepper to taste

Toss all ingredients together and bake in a 400 degree oven for 20-25 minutes (skinny stalks need less time).