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Sauteed Asparagus with Poached Eggs, Tomatoes & Goat Cheese

August 9, 2012 By arzea 6 Comments This post may contain affiliate links. Read my disclosure policy.

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Sauteed Asparagus with Poached Eggs, Tomatoes & Goat Cheese

I was browsing the farmer’s market a couple weeks ago and found the most perfect looking asparagus.  Lately I have been enjoying asparagus more than usual (even though I love it), and picking it up whenever I can.  It really makes a tasty side and there are so many delicious ways to fix it.  I decided to make the asparagus the bulk of this meal, add a poached egg (which I am still trying to get better at doing, see basic explanation), toss on some cherry tomatoes, and add a sprinkle of goat cheese.  Let me tell you, it was brilliant.  Since the eggs were poached nicely, the yolk was super runny and made the perfect ‘sauce’ for the asparagus.  The goat cheese warmed when put on top of the asparagus and had the perfect melty bite with the tomatoes and egg.  I ended up cutting up everything and mixing it all together…messy, but perfect in my opinion.  My husband wanted a little more, so he had 2 poached eggs.  I can see this dish being served for breakfast, brunch, lunch, or dinner…really, any meal!  Serve it up with some lovely buttered toast or an English muffin.  Serve it in a roll as a delicious egg sandwich.

Asparagus

Sauteed Asparagus with Poached Eggs, Tomatoes & Goat Cheese

Sauteed Asparagus with Poached Eggs, Tomatoes & Goat Cheese

Mmmm

Print
Sauteed Asparagus with Poached Eggs, Tomatoes & Goat Cheese
Ingredients
  • 4 large eggs or more if you want more than 1 egg per person, poached
  • 32 asparagus spears probably 2 bunches, ends trimmed and washed
  • 1 TBS Extra Virgin Olive Oil
  • Salt and Pepper
  • 4 TBS Crumbled Goat Cheese
  • Container of Cherry/Grape tomatoes quartered
Instructions
  1. 1. Add 1 TBS extra virgin olive oil to a large skillet and heat on medium/high. Add asparagus, sprinkle with salt and pepper, and saute for a few minutes until tender (3-4 minutes).
  2. 2. Assemble by placing 8 asparagus stalks on a plate. Top with poached egg, 1/4 cup tomatoes, and 1 TBS goat cheese. Add additional salt and pepper to egg if desired. Serve warm.
Recipe Notes

4 servings, 191 calories per serving (1 egg)

 

 

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Related

Previous Post: « Broccoli, Bacon & Egg Cups
Next Post: Super Easy Strawberry Basil Margaritas »

Reader Interactions

Comments

  1. roamingtheworld says

    August 10, 2012 at 2:19 am

    Yum yum yum. Looks heavenly!

    Reply
    • arzea says

      August 10, 2012 at 9:49 am

      It was so so good!

      Reply
  2. frugalfeeding says

    August 10, 2012 at 1:36 pm

    Yummy, such a great and simple way to serve asparagus!

    Reply
    • arzea says

      August 13, 2012 at 11:22 am

      Thank you! It was so delicious!

      Reply
  3. Susan and Wade says

    August 14, 2012 at 3:31 pm

    These look incredible!!

    Reply
    • arzea says

      August 20, 2012 at 12:11 am

      this is so weird, for some reason wordpress had marked your comment as spam!! ugh!

      Reply

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Hi! I’m Allyson - Welcome to my blog where you will find lots of recipes & food goodness, DIY projects, crafts & a little bit of everything. I’m so happy you stopped by because I have a lot to share with you! Lets connect on social media, and be sure to subscribe to my email so you won’t miss a post!



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