1 pound asparagus
1 head cauliflower
freshly ground black pepper
1 tablespoon vinegar (I used rice vinegar.)
mixed baby greens (I used a prepacked salad mix.)
salad dressing of your choice (I used Annie’s organic shiitake & sesame vinaigrette)
For the asparagus:
Preheat oven to 400 degrees F. Line a baking sheet with foil and arrange the asparagus spears in a single layer. (The foil will make clean up easier!) Drizzle olive oil over the asparagus and turn to coat so the oil is evenly distributed. Sprinkle with salt and pepper. Roast in the oven for about 10-15 minutes. Depending on how thick your asparagus spears are, it may take a little longer.
For the cauliflower:
Cut the cauliflower into florets. Place in a single layer on a foil-lined baking sheet. Drizzle olive oil over the cauliflower and sprinkle with salt and pepper. Roast in the over for about 15-20 minutes, or until the top is lightly brown. You can cook both in the oven at the same time or even on the same baking sheet, just remove the asparagus first and leave the cauliflower in the oven longer.
For the poached egg:
In a small saucepan, bring water to a low simmer. Do not let the water boil. Add 1 tablespoon of vinegar to the water. The vinegar helps the egg whites congeal better. Crack an egg into a small bowl or cup. Place the cup near the surface of the hot water and slowly drop the egg into the water. Cover the saucepan with a lid. Cook for 2 to 4 minutes. Lift the egg out of the pan with a slotted spoon. If you are unfamiliar, here is a great online video demonstrating how to poach eggs: http://www.youtube.com/watch?v=Bxvxwk3TFPQ
For the salad:
Cut asparagus spears into bite-sized pieces. Toss together with mixed baby greens, cauliflower, cherry tomatoes, and salad dressing. Top with a poached egg. Enjoy!
You can even just serve the roasted asparagus with just a poached egg. Drizzle some salad dressing or a sauce like hollandaise. Another simple meal!