Poached Eggs with Asparagus and Parmesan — Uova in Camicia con Asparagi e Parmigiano
Italian poached eggs nestled over blanched green asparagus dressed with melted butter, lemon zest, and a generous shower of grated parmigiano, the runny yolks bursting through the spears for the elegant primavera weekend brunch plate.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Snap woody ends off 400g asparagus. Toast 120g bread slices lightly. Crack 4 eggs into separate small bowls. Zest 1 lemon, finely grate 40g parmigiano, chop 2 tbsp parsley. Measure butter, oils, salt, and pepper.
Boil
Bring a wide pot of water to boil with 0.5 tsp salt. Drop asparagus in, blanch 3 minutes until tender-crisp. Lift with tongs, plunge into iced water 30 seconds, drain, pat dry. Keep water simmering.
Build 1
Add 2 tbsp white wine vinegar to simmering water, reduce heat to bare simmer with no rolling bubbles. Stir gently to create a slow whirlpool. Slide first egg into centre, repeat with remaining eggs in separate spots. Poach 3 to 4 minutes until whites set but yolks wobble.
Build 2
While eggs poach, heat 40g butter and 2 tbsp olive oil in a wide pan over medium heat 1 minute until foaming. Add lemon zest, 0.5 tsp salt, 0.25 tsp black pepper. Add blanched asparagus, toss 2 minutes until warmed through and coated.
Finish
Lift poached eggs with a slotted spoon, drain briefly on kitchen paper. Divide asparagus between two warm plates, top each with poached eggs. Scatter parmigiano and parsley generously over, drizzle with 1 tsp grassy olive oil per plate, finish with flaky salt and coarse pepper.
Plate
Arrange the plated eggs and asparagus with toasted bread alongside each serving. Serve immediately while eggs are warm and yolks still runny.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.