A poached egg with asparagus is a classic recipe that is best enjoyed when spring rolls around. The abundance of fresh asparagus at the market just begs for this delightfully simple and scrumptious meal.
Whether you decide to enjoy this poached egg with asparagus for breakfast or lunch, you’re sure to love the flavors and enjoy your meal. For the most tantalizing version of this recipe, we recommend grilling the asparagus to get a little bit of char on the asparagus.
We also recommend using white vinegar when you poach your egg. Poaching is infamous for being a tricky technique, but if you use our white vinegar trick, you’ll have a foolproof method for getting a beautifully poached egg.
If you’re feeling extra fancy, you can wrap the grilled asparagus in some quality prosciutto. It will be a salty addition you won’t be able to resist!
Poached Egg with Asparagus Recipe
- 12 spears of asparagus
- olive oil
- 1 tsp lemon zest
- freshly ground sea salt, to taste
- 2 large eggs
- 1 tbsp white wine vinegar
- parmesan shavings
- toasted sourdough bread or fresh arugula to serve with (optional)
- Cut the woody ends off the asparagus and rinse, then pat dry. Toss the asparagus with the lemon zest, a little olive oil and a pinch of freshly ground sea salt.
- Heat a griddle pan over medium heat and grill the asparagus until tender but there’s still a crunch. For pencil-like spears, it will be just a couple of minutes on each side. For thicker spears, it will be about 4 minutes for each side. Temporarily set aside when finished.
- Fill a medium saucepan with water until it’s about 2/3 of the way full. Add the white vinegar and bring the water to a boil over high heat. Once it’s boiling, reduce the heat to low until it’s just barely simmering.
- Crack each egg open into separate bowls, then gently slide each egg into the hot water, being very slow and deliberate when you slide it in (rather than simply dump it). Allow the eggs to cook for about 3 minutes until the whites are set but the yolks are still liquid.
- Top the asparagus with the poached egg, a tiny pinch of salt on the egg, and parmesan shavings. Serve with a side of toasted bread or fresh arugula.
Recipe adapted from Jamie Oliver