Asparagus with poached eggs, a classic spring dish, simple yet tasty and flavorful. It is relatively quick to prepare, you just need a bit of patience for poaching the eggs.

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Difficulty: Medium
Cost: Economic
Preparation time: 10 Minutes
Portions: 2 people
Cooking methods: Boiling, Stove, Steaming
Cuisine: Italian
Seasonality: Spring

Ingredients

1.1 lbs asparagus
4 eggs
2 tablespoons olive oil
1 quart water
1 tablespoon red wine vinegar
1 tablespoon grated Grana Padano
1 pinch fine salt
to taste black peppercorns

Tools

1 Steamer
1 Pan
1 Small Pot
2 Coffee Cups
1 Spoon

Preparation of Asparagus with Poached Eggs

Cut the final part of the asparagus, about 1 inch.
Wash them and place them in the steamer basket of the pot.
Cover and cook for approximately 15 minutes.
Once cooked, transfer the asparagus to a large pan where you have poured 2 tablespoons of olive oil. Let them flavor for 5 minutes, salt, and remove from heat.
Meanwhile, bring a quart of water to a boil with 1 tablespoon of vinegar.
To make the “poached egg” operation easier, pour each egg into coffee cups.
When the water boils, create a vortex with a spoon and pour in an egg. It will take a couple of minutes to cook, then repeat the same operation for each egg.
When all the eggs are cooked, place the asparagus on the plates, top with the eggs, and season with grated Grana Padano and a generous grind of fresh black pepper.
And voilà… your asparagus with poached eggs are ready to serve.