Food & Cooking Recipes Lunch Recipes Asparagus with Poached Egg 3.7 (24) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 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. 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 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. 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. Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper. Print