Sauteed asparagus with poached egg

I was home sick from work today and Jessie was busy with work, but we still needed to eat. Unfortunately (or perhaps fortunately), we cook from scratch every night, so we don’t have a cache of frozen pizzas for such an occasion. Of course, with a little bit of thought, even a simple vegetable dish can become a work of art.

This recipe incorporates a ridiculously easy way to poach an egg – in the microwave. I found this technique in Food & Wine Magazine this weekend and will be using it a lot from now on.

Here’s what you’ll need for two people:

  • A small bunch (8-10) of asparagus, trimmed of any unripe bits (gently bend the stem – the unripe portion will snap off)
  • 3 Tablespoons butter
  • 2 cloves of garlic, sliced thinly
  • 2 eggs
  • A microwave-safe coffee mug
  • Salt and pepper
  • Grana padano cheese for grating (in a pinch, use parmagiana reggiano)

What to do:

  1. Melt butter over medium heat in a saute pan large enough to comfortably fit the asparagus in.
  2. Add the garlic and saute for a minute.
  3. Add the asparagus and saute, turning often, until softened and lightly browned, about 10 minutes.
  4. Turn off the heat.
  5. Put 1/2 cup cold water in the coffee mug. Crack one egg into the mug and microwave for 53-60 seconds, until the white is barely set and the yolk is still runny. Remove with a slotted spoon and repeat with the other egg (you’ll want to use fresh, cool water for the second egg).
  6. Plate the asparagus with an egg on top of each stack, season with salt and pepper, and add freshly grated grana padano cheese over the top.

You can use other methods to poach the egg, but you’ll want the yolk runny to provide some “sauce” for the asparagus. If you have some kind of aversion to poached eggs, but still want the protein, fry or scramble the eggs and use a simple scallion sauce instead (or do both, what the heck).

Simple scallion sauce:

  • 1 scallion, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice

Whisk all together and serve over the eggs and asparagus.

Related posts:

  1. Fried sous vide egg yolk salad
  2. Perfectly Poached Eggs with PoachPods
  3. Mac ‘n cheese with bacon
  4. Pork with Riesling and shallots
  5. Easy steak in brown ale sauce

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.