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Parmesan Asparagus with Poached Eggs

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  • Author: Natalie McLaury, adapted from Food & Wine
  • Total Time: 20 minutes
  • Yield: 4 1x


A light meal of fresh asparagus topped with poached eggs and served with toast


  • 1 lb thick asparagus, trimmed
  • 2 tbsp (30 ml) unsalted butter, melted
  • salt and freshly ground pepper
  • 1/4 cup (2 oz) freshly grated Parmigiano-Reggiano cheese
  • 1 tbsp (15 ml) white wine vinegar
  • 4 large eggs
  • toast, for serving


  1. Preheat the broiler. Blanch the asparagus in a large, deep skillet of boiling water until crisp-tender (approximately 3 minutes). Remove asparagus with a slotted spoon, place on a plate, and pat dry with paper towels. Reserve the liquid in the skillet.
  2. Place the asparagus in an oven-safe dish, brush with butter and season with salt and pepper. Sprinkle with cheese and broil until golden, 1-2 minutes. Remove from oven and divide asparagus among plates.
  3. Add the vinegar to the asparagus water and return to a simmer. Crack the eggs into the simmering water, leaving plenty of space between them. Poach until the whites are set but the yolks are runny (about 3 minutes). Remove eggs carefully with a slotted spoon and set on the asparagus. Serve with toast.


From Food and Wine Magazine April 2011

  • Prep Time: 5 mins
  • Cook Time: 15 mins
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