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Steamed Asparagus with Poached Eggs

Steamed asparagus spears offer a bright, snappy bite that melts into rich, runny yolks from the poached eggs. Freshly grated Parmigiano-Reggiano and a crack of black pepper add a savory, nutty finish.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Steamed Asparagus with Poached Eggs
Total
19 min
Prep
10 min
Cook
9 min
Serves
4

Nutrition per Serving

Calories
114
Protein
11g
Carbs
7g
Fat
6g
Fiber
3g

Ingredients

  • 2 bunches medium sized asparagus (tough ends removed (about 36 medium spears))
  • 4 large eggs
  • kosher salt and fresh pepper
  • 2 tbsp Parmigiano Reggiano

Instructions

  1. Steam asparagus until tender-crisp, then run under cool water for a few seconds to stop the cooking.
  2. Drain and divide asparagus between four plates.
  3. Poach eggs in an egg poacher or following these steps for poaching eggs without one.
  4. Remove with a slotted spoon and place each egg on top of each plate of asparagus.
  5. Top with freshly grated salt, pepper and Parmigiano Reggiano. Enjoy!!