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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Asparagus With Poached Eggs and Parmesan Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy