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Recipes & Entertaining Ideas

Filtering by Tag: Asparagus

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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Watch: Truffled Toast with Asparagus

Marc J. Sievers

Truffled Toast with Asparagus is one of my all-time favorite recipes in my cookbook Table for Two.  It is incredibly chic and elegant, much easier to make than it looks, and is a really unique dish that will "Wow!" your guest!  This dish incorporates flavorful asparagus with crisp delicious bread, coated with truffle oil, and topped off with egg yolks that create a luxurious sauce for the whole dish.  You need a sauté pan, a little assembly, and a couple minutes under a broiler, and you will have an over-the-top main course that is sure to impress you guest as much as it will delight their taste buds!

Series 5, Episode 3: Truffled Toast with Asparagus

Truffled Toast with Asparagus 

Ingredients (serves 2, easily expands for larger soirées)

  • Truffle Oil – 6 tablespoons

  • Challah Bread – 2 slices, cut 2-inches thick

  • Butter – 1 tablespoon, unsalted

  • Olive Oil – 1 tablespoon

  • Asparagus – 5 stalks, bottom ends trimmed and discarded, cut ¾-inch on the diagonal, tips included

  • Sea Salt – ¼ teaspoon

  • Black Pepper – ¼ teaspoon

  • Garlic – 2 cloves, thinly sliced

  • Fontina Cheese – ½ cup, freshly grated

  • Pecorino Cheese – ¼ cup, freshly grated

  • Egg Yolks – 4 extra-large, whole, at room temperature, separated into 2 bowls


  1. Preheat the oven to 400 degrees F. Place two individual gratin dishes (6-7 inches in diameter) onto a half sheet pan.

  2. Place a slice of bread into each dish. Make an oval-shaped well in the center of each slice by removing bread about ½-inch deep.

  3. Brush the tops of each slice with 3 tablespoons of truffle oil, allowing the oil to be absorbed in completely.

  4. Bake for 6-8 minutes, or until the tops are lightly toasted.

  5. Meanwhile, in a 10-inch sauté pan set over medium heat, add the butter and olive oil. Once hot, add the asparagus, salt, and pepper. Cook for 3 minutes, stirring occasionally.

  6. Add the garlic and continue cooking for another 1 minute, being careful not to burn the garlic. Remove from the heat, transfer into a small bowl, and set aside.

  7. Once the bread is finished baking, remove the sheet pan from the oven, top each slice evenly with both cheeses. Gently place the eggs yolks into the well of each slice, and evenly distribute the asparagus mixture.

  8. Return to the oven and bake for just another 1-2 minutes, until the cheese is just slightly melted. The egg yolks will still be raw and runny.

  9. Garnish with more salt and pepper to taste. Serve immediately.

Tip: Because the egg yolks are still raw, you really want to make sure to use fresh eggs for this.  Also, because the egg yolks are still raw, the moment you cut into them, they instantly make a sauce! 

Idea: To give this dish even more truffle flavor, you can replace the sea salt with truffle salt – instant upgrade!  Truffle salt, I think, is a fabulous ingredient to keep on hand.  You can use it on almost anything savory as a finishing salt.

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