Asparagus with Poached Egg is a simple yet elegant dish that brings together tender asparagus spears and the rich, creamy yolk of a perfectly poached egg. This combination creates a delightful balance of textures and flavors, with the crispness of the asparagus contrasting beautifully with the soft egg. Drizzle a bit of olive oil or add a sprinkle of Parmesan for extra flavor, and you’ve got a light yet satisfying meal that works perfectly for breakfast, brunch, or even a quick dinner.
Asparagus with Poached Egg Recipe
Ingredients:
- 1 bunch fresh asparagus, trimmed
- 2 large eggs
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Fresh lemon juice (optional)
- Fresh herbs for garnish (optional)
Instructions:
- Prepare the Asparagus: Bring a large pot of water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and tender but still crisp. Drain and immediately transfer to an ice bath to stop cooking. Set aside.
- Poach the Eggs: In a small saucepan, bring about 3 inches of water to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl. Gently slide the eggs into the water one at a time. Cook for about 3-4 minutes, or until the whites are set and the yolk is still soft. Remove with a slotted spoon and let drain on a paper towel.
- Assemble the Dish: Arrange the blanched asparagus on a serving plate. Drizzle with olive oil and season with salt and pepper.
- Add the Poached Egg: Place the poached eggs on top of the asparagus. If desired, sprinkle with grated Parmesan cheese, a squeeze of fresh lemon juice, and garnish with fresh herbs.
- Serve: Serve immediately, allowing the egg yolk to break and blend with the asparagus.
Enjoy this delightful and nutritious dish with its perfect combination of flavors and textures!
