Spring Asparagus with Poached Egg and Snipped Chive Shoots




A perfect Springtime meal…

Poached Egg on Asparagus

Handful of asparagus stalks
2 teaspoons of white vinegar
Dash of salt
1 large egg
Fresh chives, snipped
Freshly grated parmigiano
Sea salt and freshly ground pepper
Extra virgin olive oil
Fresh lemon juice, to taste

Snap off the woody ends of the asparagus spears where they naturally break off.
Using vegetable peeler, peel bottom 1/3 of stalk
Blanch for 4 minutes then plunge into ice bath to lock the color.
Remove quickly from Ice water, pat dry with paper towel and place on plate

Fill a large skillet almost to the rim with water and bring to a gentle boil – reduce heat to a simmer.
Add vinegar and salt to water.
Break egg into the water.
Cook for 4 minutes.
Lift the egg out of the pan with a slotted spoon and set on a paper towel to drain.

Drizzle olive oil over asparagus
Squeeze lemon juice – to taste – over asparagus
Top with poached egg.
Sprinkle with grated parmesan and snipped chives.
Season with salt and pepper.

THE LOVE: Make sure that you dry the asparagus and the egg well to avoid watering down the olive oil and lemon juice.

one year ago: chocolate chunk banana muffins

two years ago: Brenda’s ceviche

Thanks for reading.

  • Penny Wolfe

    Asparagus has got to be one of my favourite vegetables. Don’t get me wrong, I love a good winter of roasting every root veg known to man, but in the spring, it’s all asparagus all the time here.