My husband loves this Asparagus with Poached Eggs and Shaved Parmesan recipe He looked at me funny when I first served it to him, but he loved it! He said I could make this asparagus dish anytime. It would make a wonderful luncheon dish. I have also served this asparagus dish as a side dish for my gourmet dinner group.
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Please check out my five-course Baked Lobster Tail dinner menu which includes this fabulous Asparagus with Poached Eggs & Shaved Parmesan.
- 2 pounds asparagus, cut into 5 to 6-inch lengths (use the thicker stem ones)
- Coarse salt, sea salt, or fleur de sel
- 1 tablespoon olive oil, extra-virgin
- Black pepper, freshly-ground
- 4 large eggs
- 1 cup (lightly packed) parsley leaves, chopped
- 1 small piece of Parmesan Cheese (Parmigiano-Reggiano), room temperature
Snap off the tough ends of the asparagus. Cook the prepared asparagus.
Boiling Asparagus: Cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat, drain, and toss with olive oil and salt and pepper to taste. Divide asparagus among 4 dinner plates.
Oven Roasting Asparagus: Preheat oven 425 degrees F. Place the asparagus on baking sheet. Drizzle with olive oil then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast approximately 15 to 20 minutes or until crisp-tender. Divide asparagus among 4 dinner plates.
Grilling Asparagus: Preheat barbecue grill. Grill the asparagus spears approximately 5 to 10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly. Divide asparagus among 4 dinner plates.
Poach the eggs - Check out Linda's article on Poached Eggs:
Place a warm poached egg on top of each asparagus portion; dab with a paper towel to soak up any visible water. Sprinkle with salt, pepper, and parsley.
Pull a cheese planer/slicer or use a vegetable peeler across the top of the piece of Parmesan cheese to produce wide shavings. Arrange several shavings around each plate. Serve immediately.
Makes 4 servings.