Asparagus With Poached Egg & Parmesan

"I'm going to spam you with lots of asparagus. Hope you don't mind! Here is a magical trifecta- Asparagus with a Poached Egg and Parmesan. Here I also topped it with some kale blossoms. Seriously habit forming (and also wonderful with broccoli). Trim the edges and shave the bottoms of each spear. Toss with olive oil and season with flaky sea salt and fresh ground pepper. Place under the broiler for 3 minutes (slightly longer if asparagus are thicker). You want them "al dente". Coat with fresh grated Parmesan and top with a poached egg. Give it a poke and allow the yolk to run! Enjoy this for breakfast, lunch or dinner! Asparagus and eggs from @unsqgreenmarket ."
-- @feedtheswimmers

Recipe Intro From feedtheswimmers

If you haven't tried asparagus with an egg, you've been missing out! This perfect side dish combines the vegetal notes of spring asparagus and the unctous sauce a poached egg creates. 

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  • Recipe Card
Prep time 5mins
Cook time 10mins

Recipe Card


  • 1 pound asparagus
  • 2 tablespoons olive oil
  • Kosher salt and pepper, to taste
  • 1 egg
  • Parmesan, freshly grated


  • Step 1

    Preheat your oven's broiler and set an oven rack to the highest spot in the oven.

  • Step 2

    Add the asparagus to a sheet pan and drizzle with olive oil, salt and pepper. Place under broiler and cook until asparagus is bright green and lightly crisp, 3 minutes.

  • Step 3

    Fill a small saucepan with 4 inches of water. Bring to a simmer on medium heat. Once simmering, reduce the heat to low and using a large spoon, lightly stir the water to create a vortex. Gently lower the egg in the water and cover the pot, cooking until the white is fully cooked through and the yolk is still soft, about 3 minutes. Gently remove the egg from the water, using a large serving spoon or spider. Transfer to a paper towel lined plate.

  • Step 4

    Remove asparagus from the oven and transfer to serving platter. Top with poached egg and Parmesan. Enjoy immediately!