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Parmesan Asparagus with Poached Eggs
© Jody Horton

Parmesan Asparagus with Poached Eggs

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • VEGETARIAN

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

  1. 1 pound thick asparagus, trimmed
  2. 2 tablespoons unsalted butter, melted
  3. Salt and freshly ground pepper
  4. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  5. 1 tablespoon white wine vinegar
  6. 4 large eggs
  7. Toast, for serving
  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.