Asparagus With Poached Eggs and Parmesan

asparagus poached eggs Recipe
Ben Fink
Try this dish for breakfast or brunch. It features a simple poached egg served over asparagus spears cooked in a lemon-butter sauce. 


Makes 4 servings (serving size: 10 asparagus spears and 2 eggs)

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 256
Fat 18 g
Satfat 6 g
Monofat 7 g
Polyfat 2 g
Protein 18 g
Carbohydrate 8 g
Fiber 3 g
Cholesterol 435 mg
Iron 3 mg
Sodium 518 mg
Calcium 147 mg


8 large eggs
1 teaspoon white vinegar
1 teaspoon salt, divided
2 bunches asparagus spears, trimmed (about 40)
1 tablespoon extra-virgin olive oil
1 garlic clove, chopped
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh parsley
Freshly ground black pepper, to taste
4 tablespoons coarsely grated fresh Parmesan cheese, divided


1. Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt; bring to a boil over medium-high heat.

2. Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3–4 minutes or until crisp-tender. Remove asparagus with tongs, and set aside.

3. Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and sauté about 1 minute. Turn off heat; add butter, and swirl pan. Add lemon juice, parsley, remaining salt, and pepper; swirl pan again to combine. Add asparagus and 2 tablespoons Parmesan; then toss with lemon-butter sauce to coat.

4. Slowly pour each egg into the boiling poaching water; cook 2 minutes. Turn off heat, and remove pan from burner. Divide asparagus among 4 plates. (Bring plates close to pan with poached eggs, and place a folded clean kitchen towel next to plates.)

5. Remove the eggs from water with a slotted spoon, 1 at a time, blotting bottom of spoon on towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each serving, and sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.

Gale Gand,

Gale Gand's Brunch! 100 Fantastic Recipes for the Weekend's Best Meal,


April 2009
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