Roasted Asparagus and Potatoes With Poached Egg

Preheat oven to 425ºF.

Cut potatoes into bite size pieces. Place into a bowl of warm water and allow to soak for 10 minutes. Drain and pat dry with paper towel. Toss in 1 1/2 tablespoons olive oil. Place potatoes on a nonstick baking sheet. Roast for 15-20 minutes.

Snap ends off of asparagus. Toss in remaining olive oil. Place on the baking sheet alongside the roasting potatoes. Continue roasting vegetables for 15 more minutes, or until asparagus is fork tender and potatoes are golden brown.

In shallow pot or skillet, heat water until just simmering. Add in vinegar to lower the pH of the water. Gently slip egg into the skillet and fold over egg whites to keep egg together. Allow to simmer for 3-4 minutes or until whites have become opaque. Remove gently with a spoon and allow to drain excess water.

Dish asparagus and potatoes onto plate, top with poached egg. Top with parmesan cheese, lemon juice and season with salt and pepper if desired.