Parmesan Asparagus with Poached Eggs

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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 

Parmesan Asparagus with Poached Eggs
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

  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.

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