Roasted Asparagus with Poached Eggs and Arugula Pistou

As much as I love root vegetables, I’m over them – temporarily, of course, but I’m over them. My taste buds are in search of something new, delicate and spring-y.

Last week, I satisfied my spring vegetable craving with spring onions. They were a wonderful addition to this green swirl in a fennel soup. And, they were also a lovely addition to salads and scrambled eggs.

This week, I’ve been filling up on asparagus, those beautiful green, white, or purple spears which belong to the Lily family (did you know that an asparagus plant will typically produce spears for about 15 years?). Lately, I’ve been roasting my asparagus at 475°F for 12 minutes, then serving them with a simple arugula pistou and poached eggs.

Delicious!

Step by Step Guide to Making Roasted Green Asparagus with Poached Egg and Arugula Pistou

Step 1: Preheat Oven and Prepare Asparagus

Preheat oven to 475°F (245°C).

Rinse asparagus and remove tough ends by gently bending each stalk until it snaps naturally. Peel stalks slightly if very thick.

Toss asparagus spears in 2 tablespoons olive oil, a pinch of red pepper flakes, salt, and pepper until evenly coated.

Arrange asparagus in a single layer on a baking sheet.

Step 2: Roast Asparagus

Roast asparagus for approximately 10-12 minutes, until tender and lightly browned.

Remove from oven and set aside.

Step 3: Prepare Arugula Pistou

In a blender or food processor, combine fresh arugula, basil, garlic clove, cheese, lemon juice, ½ cup olive oil, and a pinch each of salt and pepper.

Blend until smooth, vibrant green puree forms.

Transfer pistou to a small bowl and set aside.

Step 4: Poach the Eggs

Bring a pot of water to a gentle simmer (not a full boil).

Stir water in a circular motion to create a gentle whirlpool. Carefully crack eggs individually into the water.

Cook eggs for approximately 3-4 minutes for soft poached eggs.

Gently remove with a slotted spoon, draining excess water.

(Note: You can follow Thomas Keller’s detailed whirlpool method for poaching eggs on bonappetit.com if additional guidance is needed.)

Step 5: Assemble and Serve

Arrange roasted asparagus spears neatly on serving plates.

Top each serving with a poached egg.

Drizzle generously with arugula pistou.

Serve immediately with a lemon wedge, and warm crusty bread, if desired.

Roasted Green Asparagus FAQ

What is pistou, and how is it different from pesto?
Pistou is a French sauce similar to pesto, but traditionally made without pine nuts or cheese, focusing mainly on herbs and garlic. This version does incorporate Parmesan cheese, for a little additional texture and saltiness.

Can I substitute spinach for arugula?
Yes, spinach can be substituted for arugula for a milder taste.

What’s the best way to store leftover pistou?
Store it in an airtight container in the refrigerator for up to 2 days; drizzle olive oil over the top to maintain freshness.

Can I use white asparagus instead of green?
Yes, you can substitute white asparagus. Keep in mind white asparagus usually requires peeling due to its tougher outer layer. It may also need slightly longer roasting time, about 2-3 extra minutes, as it tends to be thicker and more fibrous compared to green asparagus.

Can I roast asparagus in advance?
Asparagus tastes best freshly roasted, but you can prepare it slightly in advance and briefly reheat it in the oven before serving.

Is there a trick to perfectly poached eggs?
A gentle whirlpool and fresh eggs (cold from the fridge) help whites wrap tightly around the yolk for perfect poached eggs.

Roasted Asparagus with Poached Egg and Arugula Pistou

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5 from 3 reviews

• Author: Laura Loesch-Quintin
• Total Time: 27 minutes
• Yield: 2 1x

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Description

Roasted asparagus paired with a perfectly poached egg, all brought together with a fresh, peppery arugula pistou. Ideal for a spring-brunch, lunch, or a light dinner.

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Ingredients

Scale 1x2x3x

For Roasted Asparagus:

1 bunch asparagus (about 1 lb / 450 grams), tough ends snapped off and stalks peeled if desired

Pinch red pepper flakes

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

For Arugula Pistou:

1 cup (25 grams) fresh arugula, packed

1/2 cup (10 grams) fresh basil leaves, packed

1/2 cup (120 ml) extra virgin olive oil

1 garlic clove, peeled

2 tbsp Parmesan cheese, chopped

Juice from 1/4 lemon

Salt and freshly ground black pepper, to taste

For Serving:

2 large eggs

Lemon wedges

Crusty bread, warmed (optional)

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Instructions

Step 1: Preheat Oven and Prepare Asparagus

• Preheat oven to 475°F (245°C).

• Rinse asparagus and remove tough ends by gently bending each stalk until it snaps naturally. Peel stalks slightly if very thick.

• Toss asparagus spears in 2 tablespoons olive oil, a pinch of red pepper flakes, salt, and pepper until evenly coated.

• Arrange asparagus in a single layer on a baking sheet.

Step 2: Roast Asparagus

• Roast asparagus for approximately 10-12 minutes, until tender and lightly browned.

• Remove from oven and set aside.

Step 3: Prepare Arugula Pistou

• In a blender or food processor, combine fresh arugula, basil, garlic clove, cheese, lemon juice, ½ cup olive oil, and a pinch each of salt and pepper.

• Blend until a vibrant green puree forms.

• Transfer pistou to a small bowl and set aside.

Step 4: Poach the Eggs

• Bring a pot of water to a gentle simmer (not a full boil).

• Stir water in a circular motion to create a gentle whirlpool. Carefully crack eggs individually into the water.

• Cook eggs for approximately 3-4 minutes for soft poached eggs.

• Gently remove with a slotted spoon, draining excess water.

(Note: You can follow Thomas Keller’s detailed whirlpool method for poaching eggs on bonappetit.com if additional guidance is needed.)

Step 5: Assemble and Serve

• Arrange roasted asparagus spears neatly on serving plates.

• Top each serving with a poached egg.

• Drizzle generously with arugula pistou.

• Serve immediately with lemon wedges and warm crusty bread, if desired.

Notes

Use asparagus that is fresh, firm, and vibrant in color for best results.

Arugula pistou can be made in advance and stored in an airtight container in the refrigerator for up to 2 days.

Save snapped-off asparagus ends for homemade vegetable stock or soups

• Prep Time: 15 mins
• Cook Time: 12 mins
• Category: Appetizer
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 250g
• Calories: 380
• Sugar: 3g
• Sodium: 210mg
• Fat: 36g
• Saturated Fat: 6g
• Unsaturated Fat: 30gg
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 185mg

If you liked this, you are going to love these favorite asparagus recipes:

Cook Like a Chef: White Asparagus with Fjord Shrimps and Hollandaise Sauce

Spring Goat Cheese and Asparagus Pizza

Savory Spring Asparagus and Ricotta Tart

Risotto with Asparagus and Ramps