Asparagus & Poached Egg on Greens

As temps inch their way up and sunny days outnumber the grey ones, asparagus begins to bare their tender shoots – a sure sign of spring. Today, I was feeling a definite longing for spring and made this deliciously green dinner from thin green asparagus spears, dark green Tuscan kale and poached eggs.

If you’re in the mood for something light, yet satisfying and want to push away the dark days of winter and root veggies, give this asparagus headliner a try. P.S. If you’re really missing the carbs add a crunchy piece of toast to mop up the egg yolk.


Asparagus-2Asparagus & Poached Egg on Greens

Serves 2
1 bunch of fresh asparagus (I prefer the thin stalks because of their tenderness)
1 bunch of Tuscan Kale or greens of your choice
2 eggs
4 cloves of garlic, chopped
3 tablespoons extra virgin olive oil
Freshly grate Parmesan cheese
1-2 hot chili peppers (optional)
Fresh squeeze lemon juice, from one lemon
Grated zest from 1 lemon
Salt and freshly ground black pepper to taste

For the Greens:
Wash the greens well and cut away any tough stems or stalks. Heat a large saute pan on medium/high heat and add 2 tablespoons of the olive oil. Add the chopped garlic and saute until fragrant, 20-30 seconds. Next add the chopped greens and saute until wilted, about 3-4 minutes (Cooking time will vary according to the type of green, so check by tasting them.) Pile the greens onto serving plates.

For the Asparagus:
Trim off the tough ends (I do this by simply snapping them off) and rinse well. Heat a large saute pan (you could use the same one in which you cooked the greens) and add the remaining tablespoon of olive oil. Once heated, add the asparagus and saute about 5 minutes until the stalks turn bright green and can be pierced easily with a fork. Season with salt and freshly black pepper. Be mindful and don’t overcook, no one likes mushy asparagus! Nestle the cooked spears atop the greens and finish with a squeeze of lemon and grating of lemon zest.

For the Poached Egg:
To poach the eggs gently crack each egg into a small bowl (this makes it easier to pour the egg into the simmering water) Fill a small saucepan with water and bring to a boil, add a few splashes of vinegar, which will help bind the egg white to the egg yolk and turn the heat down to a simmer. I take a large spoon and swirl the water in a clockwise motion, then gently pour the egg into the swirling and simmering water. This swirling motion will also help the whites to hold together. Simmer for about 3 minutes and remove with a slotted spoon. You can let the poached egg rest on a paper towel while you repeat for the second egg. Serve the poached eggs atop the asparagus, season with salt and pepper, grate the Parmesan cheese over top and add the chopped hot chili if desired.

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