Vermicular | Asparagus with Poached Eggs

    Asparagus with Poached Eggs

    Tailored for: Musui–Kamado
    or
    Oven Pot Click to Modify
    Cooking Flow
    Cook
    10 min
    Cooking Mode

    [LOW] 10 min

    Ingredients

    8 asparagus, halved crosswise
    ½ teaspoon kosher salt
    ¼ teaspoon freshly ground black pepper
    1 tablespoon olive oil

    1 teaspoon balsamic vinegar
    Olive oil, to your liking
    Parmesan cheese, shaved

    2 poached eggs

    Garnish
    Balsamic vinegar
    Olive oil
    Shaved parmesan cheese

    DIRECTIONS
    1. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and add in asparagus. Sprinkle salt and black pepper, cover and steam-roast over [LOW] heat for 10 minutes.

    2. Serve with poached eggs on top. Drizzle with balsamic vinegar and olive oil, then sprinkle with shaved Parmesan cheese to your liking before serving.

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    Musui–Kamado with the Vermicular Cookbook.

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