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Asparagus With Poached Egg

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Asparagus With Poached Egg

Photo © Molly Watson
Eggs and asparagus are a perfect pairing in spring when asparagus is fresh and grassy from local farms and, if you're lucky and know a farmer raising them on pasture, eggs come from hens who've hunted and pecked for greens and bugs and all sorts of good things that turn their yolks practically orange with vitamins. Here gently steamed asapragus is topped with a poached egg and a bit of Parmesan cheese and fresh lemon zest for a burst of rich, fresh flavor.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Makes 4 servings

Ingredients:

  • 1 bunch (about 1 pound) asparagus
  • 1/4 teaspoon fine sea salt, plus more to taste
  • 1 Tablespoon white vinegar
  • 4 eggs
  • Fresh lemon zest
  • About 1 ounce Parmesan cheese

Preparation:

  1. For the best looking dish, peel the asparagus, but for a faster dish, snap it. (See How to Peel Asparagus for details, if needed.)
  2. Bring about 1/2 inch of water to boil in a large frying pan. Add the salt and the asparagus, cover, reduce heat to maintain a simmer, and cook until the asparagus is tender but not mushy, 3 minutes for skinny spears and up to 5 minutes for fatter ones.
  3. Rinse the asparagus with cold water and lay it on a clean kitchen towel or layers of paper towels.
  4. Meanwhile bring about an inch of water to boil in a wide pan. Add the vinegar. Reduce the heat to maintain a steady slow simmer. Gently crack the eggs into the water and cook, spooning hot water over the eggs once in awhile, 3 minutes for runny yolks, 4 minutes for starting-to-set-still-runny yolks, 5 minutes for almost-set yolks. (See How to Poach Eggs for more details if you like.)
  5. Use a slotted spoon to lift the eggs out of the simmering water and place them on layers of paper towels to dry them off.
  6. Divide the asparagus between 4 plates, top each bundle of asparagus with an egg. Finely grate a bit of lemon zest over each serving and peel or grate some Parmesan cheese as well. Season with salt and pepper. Serve immediately.

 

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