This dish serves four and is really easy, tasty, light, and healthy! If you would prefer two eggs per person simply poach eight eggs. ;-)
1 lb. thin asparagus, trimmed and broken into quarters
4 large or extra large eggs
freshly squeezed lemon juice, for drizzling to taste
extra virgin olive oil, for drizzling to taste
fresh Parmesan cheese, finely shredded, to taste
salt and pepper, to taste
Completely prepare one pot for poaching the eggs and one pot for cooking the asparagus to be ready for cooking at the same time.
Steam the asparagus until they are just tender, about 2 to 3 minutes, drain and then evenly divide onto four serving plates.
Meanwhile, poach eggs until whites are set, yet yolks are still soft, about 2 to 3 minutes.
Remove eggs, one at a time, from water with slotted spoon, allowing water to drain from each. Top each asparagus prepared plate with one egg, drizzle with lemon juice, drizzle with olive oil, season with salt and pepper, sprinkle with Parmesan cheese, and serve.
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That sounds wonderful just as is; I'm a bacon lover so would have probably have bacon on the side or crumbled over (NOT BaconBits). I wish you lived next door and could cook for me!
Looks fantastic! I do something like this on weekends. I start with a toasted English muffin, place fresh crab meat on it. Then add the poached eggs and then the asparagus, then top it with sauce Bearnaise. It's called Eggs Oscar.