Vermicular | Asparagus with Poached Eggs

Asparagus with Poached Eggs

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
10 min
Cooking Steps

[LOW] 10 min


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

Balsamic vinegar
Olive oil
Shaved parmesan cheese

  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 balsamic vinegar, olive oil and shaved parmesan cheese to your liking and serve.

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Musui–Kamado with the Vermicular Cookbook.

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