Something about this time of year makes me want to live healthier. Blame it on the warm weather (which makes spending time outdoors so much more enjoyable), the abundance of fresh produce, or the need to wear less clothing, but spring is a much more motivating time to eat better than the typical January detox. This veggie-packed brunch dish (inspired by this recipe) was the perfect way to start my day over the weekend and gave me tons of energy for a walk down to the beach (treating myself to Pinkberry on the way home may have also sweetened the deal). The roasted asparagus is a great alternative to bread as a way to soak up the oozy egg yolk and the crunchy ramps and onions are an addictive addition to pretty much anything. If you feel the need to add some meat, a few lean slices of prosciutto draped over the top wouldn’t hurt.
Poached Egg with Asparagus, Ramps, & Spring Onions:
- Toss 1 large bunch of thin* asparagus with the zest of 1 lemon, a drizzle of olive oil, salt, and pepper.
- Roast on a sheet pan in a hot broiler for 3-4 minutes, or until crisp-tender.
- Transfer asparagus to plates, then add 2 thinly sliced ramps** and 3 thinly sliced spring onions*** to the pan and toss with residual olive oil and the juice of 1/2 the lemon.
- Broil the mixture for 2-3 minutes, or until the veggies are charred in some places. Set aside.
- Meanwhile, bring a small pot of water to a simmer, add in 1 tbsp. white vinegar, and drop in a raw egg.
- Poach the egg for 4 minutes, or until the whites have set, then transfer to a paper towel to drain and season with salt and pepper.
- Repeat poaching with a remaining egg.
- To serve, top the asparagus with an egg and sprinkle with the charred onions and ramps.
*Increase the cooking time if you can't find thin asparagus.
**Found at farmer's markets during the spring. Sometimes called spring garlic.
***Also found at farmer's markets during the spring. Can substitute both with leeks and regular garlic.