Poached Egg & Asparagus Crostini
Serves: 4
  • 1 lb fresh asparagus, stems trimmed
  • 4 thick slices bread of choice
  • 4 eggs
  • F. Oliver’s Single Varietal EVOO
  • F. Oliver’s Fleur de Sel
  • F. Oliver’s Sunshine Seasoned Pepper
  1. Preheat oven to 400 degrees F
  2. Bring 1-inch salted water to a boil in a large skillet for asparagus
  3. Bring 3-inch water to a boil, reduce to simmer in a saucepan for the eggs
  4. Toast bread in preheated oven for 5-8 minutes or until desired doneness.
  5. In the large skillet, add asparagus in one layer. Cook until tender, about 5-7 minutes. Drain, and transfer to a serving platter. Sprinkle with salt and pepper, and drizzle with extra virgin olive oil.
  6. Meanwhile, tip eggs into simmering water. Cook until desired doneness.
  7. To assemble crostini:
  8. Place toasts on plate and drizzle with Single Varietal Extra Virgin Olive Oil.
  9. Place a few asparagus spears on each toast followed by one poached egg.
  10. Finish with a drizzle of Single Varietal Extra Virgin Olive Oil, Fleur de Sel and Sunshine Seasoned Pepper.
  11. For an extra burst of flavor to compliment the asparagus, add a drizzle of Lemon Bouquet White Balsamic to the asparagus.
Recipe by F. Oliver's | Oils, Vinegars, & Other Exceptional Ingredients at http://folivers.com/poached-egg-asparagus-crostini/