3.4 22

Parmesan Asparagus with Poached Eggs

  • Total Time:
  • Servings: 4

This simple, elegant recipe combines three foods that Gwyneth Paltrow adores: fresh spring asparagus, tons of Parmesan and poached eggs.

KEY: Spring, Poaching, Mother's Day, Basic/Easy, Fast, Vegetarian, Brunch, Lunch

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Ingredients

  • 1 pound thick asparagus, trimmed
  • 2 tablespoons unsalted butter, melted
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon white wine vinegar
  • 4 large eggs
  • Toast, for serving

How to make this recipe

  1. Preheat the broiler. Blanch the asparagus in a large, deep skillet of boiling salted water until crisp-tender, 3 minutes. Using a slotted spoon, transfer the asparagus to a paper towel–lined plate and pat dry; reserve the liquid in the skillet. Arrange the asparagus in 4 individual shallow baking dishes. Brush with the butter and season with salt and pepper. Sprinkle with the cheese and broil 6 inches from the heat until golden, about 1 minute.
  2. Add the vinegar to the asparagus blanching liquid and return to a simmer. Crack the eggs into the simmering water, leaving plenty of space between them, and poach until the whites are set but the yolks are runny, about 3 minutes. Using a slotted spoon, carefully remove each egg from the water, blot thoroughly dry with a paper towel and set on the asparagus. Serve with toast.
Contributed By Photo © Jody Horton Published April 2011

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473257 recipes/parmesan-asparagus-with-poached-eggs 2013-12-06 Gwyneth Paltrow spring|poaching|mothers-day|4|basic-easy|fast|vegetarian|brunch|lunch april-2011 recipes,parmesan-asparagus-with-poached-eggs 473257
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