Asparagus with Poached Eggs and Shaved Parmesan Recipe

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.



For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.

Please check out my five-course Baked Lobster Tail dinner menu which includes this fabulous Asparagus with Poached Eggs & Shaved Parmesan.


Asparagus with Poached Eggs and Shaved Parmesan Recipe:
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Side Dish
Cuisine: American
Keyword: Asparagus with Poached Eggs and Shaved Parmesan Recipe
Servings: 4 servings
  • 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
  1. Snap off the tough ends of the asparagus. Cook the prepared asparagus.

  2. 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.

  3. 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.

  4. 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.

  5. Poach the eggs - Check out Linda's article on Poached Eggs:

  6. 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.

  7. 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.

  8. Makes 4 servings.

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