Recipes Breakfast + Brunch Savory Brunch Parmesan Asparagus with Poached Eggs 5.0 (5,187) Add your rating & review This simple, elegant recipe combines three foods that Gwyneth Paltrow adores: fresh spring asparagus, tons of Parmesan and poached eggs. Slideshow: Cooking with Spring Produce By Gwyneth Paltrow Gwyneth Paltrow Instagram Oscar-winning actress Gwyneth Paltrow is an author, singer, and entrepreneur. Her book, My Father's Daughter, includes family recipes, and Paltrow has contributed recipes to Food & Wine. Food & Wine's Editorial Guidelines Updated on July 8, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Jody Horton Total Time: 30 mins Yield: 4 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 Directions 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. 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. Rate it Print