Asparagus With Poached Eggs and Parmesan

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

Yield: Makes 4 servings (serving size: 10 asparagus spears and 2 eggs)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 256
  • Fat: 18g
  • Saturated fat: 6g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 2g
  • Protein: 18g
  • Carbohydrate: 8g
  • Fiber: 3g
  • Cholesterol: 435mg
  • Iron: 3mg
  • Sodium: 518mg
  • Calcium: 147mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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. 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.
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