Tuesday, April 3, 2012

Oven-Roasted Asparagus with Parmesan and Poached Egg

I think eggs and asparagus go so well together. More specifically asparagus and egg yollk. It brings to my mind a similar taste experience to hollandaise, but a whole lot easier to prepare. I made this as a special breakfast for me and the husband this morning. I felt like indulging us a little, and it was like a mini break away from the kids. Them with their cereal, us with our asparagus and poached eggs.

So good, it deserves an extra photo.

Oven-Roasted Asparagus with Parmesan and Poached Egg
~serves 4~

1 lb. asparagus, tough ends snapped off
extra-virgin olive oil
salt and pepper
red pepper flakes (optional)
freshly grated parmigiano reggiano, a little or a lot, whatever you like
4 eggs
2 T. vinegar
lemon juice, for seasoning (optional)

1. Preheat the oven to 425 degrees. Place the asparagus on a large, rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flake. Roast asparagus until just tender and beginning to brown, about 10 minutes total. About 3 minutes before asparagus are finished, remove from oven and sprinkle with the parmesan. Place back in the oven to finish. Set aside.

2. Meanwhile, poach the eggs. Fill a large nonstick skillet with water about 1/2 inch from the top. Add vinegar and 1 t. salt. Bring to a rapid boil over high heat. Remove from heat, as soon as the bubbles die down carefully crack the eggs into the hot water. Let eggs cook for 5 minutes. With a slotted spoon, carefully remove and drain the eggs. 

3. On each serving plate, divide the asparagus and top each with a poached egg. 


  1. Hi there, this is a really nice post about asparagus. It would be great if you linked to it in my Food on Friday series. This week it is about all things asparagus. Food on Friday

  2. Hey great that you linked up

    1. Thank you for inviting me! I love the opportunity to connect with other bloggers. : )

  3. Very pretty! Found you through Carole's party. Come say hello sometime at