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Asparagus with Poached Eggs

Recipes & Entertaining Ideas

Asparagus with Poached Eggs

Marc J. Sievers


Asparagus is typically thought of as a side dish, but there is no reason that this hearty veggie can’t take center stage, any day of the week! My Asparagus with Poached Eggs is a sophisticated meal for lunch, dinner or even brunch for a hungry crowd. Bright and beautiful, this recipe is perfect for spring and is one to keep in mind as you hit your local farmer’s market! The “sauce” uses Boursin cheese and when thinned down, it makes for a luxurious cream sauce.  I give it extra flavor with fresh herbs. I love to serve this with toasted brioche or baguette, a green salad with my French Bistro Vinaigrette and a crisp glass of white wine.

Perplexed by poaching eggs? Don’t be! For this recipe, I used this genius method by Justin Chapple from Food & Wine magazine. It’s quick, easy and you will be an expert egg poacher before you know it!

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Asparagus with Poached Eggs

Ingredients (serves 6)

 Poached Eggs

  •  Eggs – 12, extra large, at room temperature

  • Sea Salt – 1 teaspoon

  • Black Pepper – 1 teaspoon, freshly cracked


  • Asparagus – 1 pound, ends trimmed

  • Olive Oil – 3 tablespoons

  • Sea Salt – 1 teaspoon

  • Black Pepper – 1 teaspoon, freshly cracked


  • Boursin Cheese – 5.2 ounce package, Garlic & Fine Herbs variety recommended

  • Lemon Zest – 2 teaspoons

  • Dill – 1 ½ tablespoon, roughly chopped, fresh

  • Parsley – 2 tablespoon, roughly chopped, Italian flat leaf variety, plus more for garnish

  • Scallions – 2 tablespoons, thinly sliced, white and green parts

  • Heavy Cream – ½ cup, at room temperature

  • Sea Salt – ¼ teaspoon

  • Black Pepper – ½ teaspoon, freshly cracked

  • Parmesan Cheese – 2 tablespoons, freshly grated, Parmigiano-Reggiano recommended


 Asparagus & Poached Eggs

  1. Preheat the oven to 350 degrees.  Fill each well of a standard muffin tin with 1 tablespoon of hot tap water.  Carefully crack an egg into each well.  Sprinkle evenly with salt and pepper.  Set aside.

  2.  Place the trimmed asparagus onto a half sheet pan.  Drizzle with olive oil.  Sprinkle with salt and pepper. Roast for 10 minutes.  Then add the tray of eggs and continue cooking for another 8 minutes, until the asparagus are tender and the eggs are set.

  Sauce & Assembly

  1. Meanwhile, in a medium bowl, add all of the ingredients for the sauce, except for the Parmesan cheese.  Whisk until smooth.

  2.  Spread the sauce into an even layer on a large serving platter.

  3.  Once the asparagus and eggs are done, arrange the hot asparagus onto the serving platter. 

  4.  Using a slotted spoon, carefully remove each egg from the muffin tin and place on top of the asparagus.

  5.  Garnish with Parmesan cheese, fresh parsley and more salt and pepper.  Serve immediately.

Tip: I love having some smoked paprika or crushed red pepper flakes at the table. Guests can add a little extra flavor or heat!

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