June 20, 2010

Asparagus with Poached Egg

If you've followed the recipes I post on this blog, you'll know that I like simply prepared foods; a many-paged recipe with complex preparation is not for me. I don't remember where I first heard about this combination of asparagus and poached egg, but last spring when I tried it, it became a favorite lunch or light supper meal. The asparagus spears, lightly dressed with good olive oil, are perfect for swirling in the egg yolk; some shaved parmesan and chopped parsley add flavor. And I always have some good bread to mop the juices: slices of my homemade sourdough miche which I wrote about here.

For one serving:
1/2 pound asparagus, trimmed
extra virgin olive oil
1 egg
chopped parsley
shaved parmesan reggiano
salt and pepper

Steam the asparagus till tender. Place on a plate and drizzle with olive oil. Meanwhile, poach an egg and place it on top of the asparagus. Garnish with chopped parsley and shaved parmesan (I use a potato peeler to shave the cheese). Season with salt and pepper to taste, and enjoy a spring treat.


  1. This is not easy visiting you when you post somethings so delicious looking and fresh and I am ready for lunch and cant think of what to have! That asparagus...I'm forgetful as to whether you have been growing it or you get it locally... but it does look fabulous and I fancy it with those particular ingredients I must say!
    The bread is worth a clap Altoon ...bravo! I myself have never made a good bread from scratch ...even though I am friendly with the best artisan bakers around here.

  2. That looks so delicious. It is the kind of thing I would have for dinner but have a spouse who is less enthusiastic. He's just not a big egg guy, and I like nothing better than that yoke melting over everything. But we have a number of days when we are not together for meals so I need to remember to make this for myself.

  3. hi Sophie, the asparagus is from my garden, a fantastic perennial crop that feed me from early spring to early summer. As for the bread, I started baking because I can't get good bread nearby; there's great bread in Vermont, but I'd have to drive 30 miles to get it. I love making my own bread.

    Linda, I hope you get a chance to make this meal for yourself sometime.

  4. Looks luscious, yum! Altoon, have you posted the bread recipe?

  5. Ilene, no, I haven't posted the bread recipe because it's much too long and complicated, beginning with keeping a sourdough starter going.