Poached eggs with asparagus a perfect match, a typically spring dish. Both genuine ingredients are rich in beneficial nutrients for our body. Asparagus can be boiled, baked, or gratinated, and eggs can be boiled, scrambled, fried, or poached. We can create many recipes with these two fabulous ingredients. Today I propose poached eggs with sautéed asparagus, a light but extremely tasty dish.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 bunch asparagus
- 4 eggs
- to taste salt (flakes)
- to taste pepper
- 1 tbsp white wine vinegar
- 2 tbsps extra virgin olive oil
Tools
- 1 Pot
- 1 Whisk
- 1 Slotted spoon
- 1 Peeler
- 1 Frying pan
Procedure
Clean the asparagus by removing the hardest part and peel the rest with the help of a peeler.
Sauté them in a pan with a tablespoon of oil for about 5 minutes over high heat. Season with salt and keep warm.
In a tall and narrow pot, bring water, salt, and vinegar to a boil. Crack an egg into a small bowl.
When the water slightly boils, stir with a whisk to create a vortex, then immediately pour in the cracked egg.
Do not touch the egg anymore.
Cook for at least 2 minutes for a runny yolk, or extend the cooking to 5 minutes if you prefer it more cooked.
Drain the egg with a slotted spoon and keep warm. Proceed in the same way with the other eggs.
Arrange the asparagus on two serving plates. Place two eggs on each plate of asparagus. Decorate with freshly ground pepper, salt flakes, and a drizzle of oil.
WARNING: check the Italian Celiac Association handbook and read the ingredients carefully, to ensure they are free from gluten contamination
Advice
Storage is not recommended.
Storage is not recommended.
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