When I was just out of college, I moved to Las Vegas for my first full time job. What an amazing time and an amazing experience I had. I was of the perfect age where friends would come and visit, and there was so much to do for entertainment. When you think of Las Vegas, you think of casinos, gambling, and partying, but when you live in Las Vegas, life is pretty normal. Of course, you can gamble or live the nightlife, if you have the itch, but there is so much more to the city. My friends would always say, "I don't know how you do this!", but I didn't do "this". When I lived the Las Vegas vacation life, it was mostly reserved for limited times when I had friends or family visiting, and even then, I was typically still working normal my normal hours.
So what does Vegas have to offer? Besides casinos, night clubs, and pool parties, Las Vegas has some of the best shopping, lots of events, great golf courses, hiking, desert activities like dune buggies, and even skiing and snowboarding. Yes, that's right depending on the time of year, you can take a short drive to Mt. Charleston (Lee Canyon), for an awesome day away from the casinos. Vegas has more to offer than most believe. With all these awesome activities and things-to-do, my favorite by far, was the amazing restaurant and dining scene. From the big name chefs with restaurants on the Las Vegas Strip to the hole in the walls and local chains, Las Vegas definitely gave me inspiration in the culinary world and showed me what good food can be and how to take it to the next level. Las Vegas gave me many great food experiences!
Enough about Las Vegas, okay maybe, the reason I brought all of this up is, besides for my grandma's beef and asparagus dish, I had one of the best asparagus dishes in Las Vegas. At the time, it was probably our favorite restaurant, Nove Italiano. Their steaks were amazing and definitely a go to, and two side dishes that were a must were the "Death by Potatoes" and their asparagus which came topped with parmesan and a poached egg. I remember thinking how weird it was to top it with a poached egg, but after trying it, I was definitely sold. It was an easy top-notch dish, which I would go on to recreate and make my own (as much as you can make a simple dish your own). Here you have it, just this time it's truffled!
Oven Roasted Truffle Parmesan Asparagus aka The Best Asparagus You'll Ever Taste
This Truffle Parmesan Asparagus recipe is very simple, and it truly can be edited to your liking. I use Truffletopia White Extra Virgin Olive Oil, salt, pepper, parmesan cheese, and egg(s). If you prefer it without parmesan or without truffle you can nix those ingredients and still have some of the best oven roasted asparagus!
For my wife, I do it without the egg and truffle, and for my daughter, I do it without the truffle. This recipe makes it super easy to customize for everyone in the family, and it can actually save you time! The more you add, the longer the time will be, but if you time it right, you can cook the egg while the asparagus is in the oven and be all set to eat as it comes out.
The other awesome thing is, if you are intimidated by poaching eggs, you can simply substitute a fried egg.
Most of this recipe is to taste and I do it by eye, but my reason is it all depends on how many people you are serving and how much asparagus they plan to eat. When you serve this dish, it'll probably all get eaten!
Preheat oven to 400 degrees, and break or cut woody ends off of asparagus. Lay the asparagus flat on a baking sheet. (I typically snap the asparagus where the flexible stem meets the stiff part of the stem, about an inch or two from the bottom.)
If you are poaching the eggs, you can put a pot of water on the stove, with a tablespoon of white distilled vinegar. Bring it to a boil, and reduce the heat. Keep it at a heat where bubbles stay on the bottom of the pot and do not penetrate to the top of the water.
Drizzle olive oil over asparagus and grind salt and pepper evenly over the top. Use your hands to evenly spread oil and seasoning. Place in oven for about 8 minutes (depending on the thickness of the asparagus).
Meanwhile, poach the eggs. I strain the egg yolk and egg white with a small sieve, to get rid of the more liquidy egg white, and I put each egg into separate ramekins, so I can easily drop them into the water.
Before putting the egg into the water I swirl the water and create a vortex, then I drop the egg into the center. Here is a helpful link to perfect poached eggs. I let it cook for 3 minutes and use a timer to do so, and I remove it from the water with a slotted spoon, so the water can drain from the egg easily. Repeat this for the second egg.
Take the asparagus out of the oven, spray liberally with the Truffletopia White Extra Virgin Olive Oil, and brush the truffle oil evenly, grate your parmigiano-reggiano over the top of the asparagus, and place the poached eggs on top. Grate a little extra cheese over the top and serve. (It may be easiest to plate the asparagus prior to adding the truffle oil, parmesan, and poached eggs.)
- Visit Lisa Bryan's recipe for perfectly poached eggs, if you need assistance poaching eggs. I stand by everything she does to cook poached eggs
- Over-easy, or sunny-side-up eggs can be substituted. I prefer the egg white to be firm, while the yolk is runny
- You don't have to use a sieve or ramekins for the poached eggs, but it will help keep the shape
- If you aren't worried about the shape of the eggs, you can simply drop both eggs into the water, without a vortex to cook them at the same time
- Easily remove the egg and cheese for vegan or vegetarian diets.