Asparagus With Poached Egg Recipe

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Asparagus with Poached Egg

cheryl wu


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1 lb
asparagus,trimmed and peeled
4 large
extra-virgin olive oil,for drizzling
1 oz
parmesan cheese,thinly shaved
fine sea salt
freshly ground pepper


1Fill a pot with 2 inches of water and insert a steamer basket. Bring water to a boil. Add asparagus and steam until tender,2 to 6 minutes.

2Fill a large saucepan with 4 inches of water and bring to a boil.Reduce heat to medium.When water is barely simmering,break 1 egg into a small heatproof bowl.

3Gently tip bowl,sliding the egg carefully into water.Repeat with remaining eggs.Cook until whites are set but yolks are soft,2 to 3 minutes.

4Using a slotted spoon,transfer eggs to paper towels,drain briefly.

5Divide asparagus among 4 plates,and top each with an egg.Drizzle with oil,sprinkle with Parmesan,and season with salt and pepper.

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