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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.

Source: Martha Stewart Living, May 2009



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How would you rate this recipe?
  • 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!
  • 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.
  • 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.

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