Green Asparagus with Poached Eggs and Parmesan

Green asparagus were always on the table in spring — steamed, dressed with extra virgin olive oil and salt, or with a poached egg and Parmesan. In Italy, we never complicate fresh ingredients; we only add simple flavours to enhance them.

Course Starters

Cuisine Italian

Diet Vegetarian

Keyword asparagus, asparagus with paoched eggs, green asparagus

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 285kcal

Author Laura Tobin

Equipment

Ingredients

10 Green asparagus
4 fresh eggs
2 tablespoon Parmesan
2 tablespoon Extra virgin olive oil
salt

Instructions

Rinse the asparagus. Peel the lower third of each spear and snap or cut off the woody base.
Steam for 8 minutes. Green asparagus are thinner than white and cook faster.
Poach the eggs for 3 to 4 minutes if you want them runny.
Arrange the asparagus on a plate. Drizzle with extra virgin olive oil and season with salt.
Place the poached eggs on top and shred Parmesan generously over everything. Serve immediately.

Video

Nutrition