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Asparagus with Poached Egg

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A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.

  • Servings: 4

Source: Martha Stewart Living, May 2009

Ingredients

  • 1 pound asparagus, trimmed and peeled
  • 4 large eggs
  • Extra-virgin olive oil, for drizzling
  • 1 ounce Parmesan cheese, thinly shaved
  • Fine sea salt and freshly ground pepper

Directions

  1. Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.

  2. Fill 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. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.

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

Reviews Add a comment

  • gagis5
    20 MAR, 2012
    When I saw this recipe, I knew it would be great for an unusually warm March night and the beautiful asparagus spears in the fridge. DH and I loved it;he saying it was perfect!
    Reply
  • Wrex
    29 APR, 2009
    A perfect Springtime dinner. Very light and delicious. We ate it with a side of buttered toast, but would also be an excellent side dish with rainbow trout.
    Reply
  • saltwaterJ
    22 APR, 2009
    Very tasty recipe - but avoid draining the eggs on a paper towel. It is nearly impossilbe to neatly remove the eggs from the towels to place them on the asparagus. Unless you want broken poached eggs, just let them drain in the slotted spoon for a minute, and then place them right on the asparagus. I wish this recipe flaw had been picked up before it was printed in the magazine - and before I tried out the recipe.
    Reply