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Roast Asparagus and New Potatoes with a Poached Egg

Roasted asparagus and sautéed new potatoes served with fresh herbs, grated cheddar cheese, and a perfectly soft poached egg.

VegetarianPotatoesAsparagusEgg

Estimated Nutrition

Per Serving Total
Calories 745.2 kcals 745.2 kcals
Carbohydrates 32.1 grams 32.1 grams
Fat 58.6 grams 58.6 grams
Protein 22.4 grams 22.4 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
White Wine Vinegar
Dairy
30
g
Cheddar
mature, grated
25
g
Butter
1
piece
Egg
free-range
NutsSeeds
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
1
handful
Parsley
fresh, chopped
1
handful
Chives
fresh, chopped
1
handful
Basil
fresh, chopped
OilsFats
15
ml
Olive Oil
plus extra for drizzling
15
ml
Olive Oil
for frying potatoes
Vegetables
1
bunch
Asparagus
woody ends removed
150
g
New Potatoes
cooked, sliced

Steps

  • Preheat the oven to 180°C.
  • Toss asparagus with oil, salt, and pepper in a bowl.
  • Roast asparagus on a baking sheet for 10 minutes until tender.
  • Coat roasted asparagus in herbs and more oil, then place on a plate and top with cheese.
  • Melt butter and oil in a pan and fry sliced potatoes until golden-brown.
  • Simmer water with vinegar and create a whirlpool for the egg.
  • Poach the egg for 4 minutes until the white is set.
  • Plate potatoes next to asparagus and top with the poached egg.