Health

Asparagus With Poached Eggs and Parmesan

asparagus poached eggs Ben Fink

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. 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.


  • Prep Time:
  • Cook Time:

  • 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)

Nutritional Information

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