Poached Eggs with Asparagus and Romano Cheese

    20 min

    This is the simplest and most delicious way I have found to enjoy fresh spring asparagus. The combination of salty cheese and the yolk of the soft poached eggs is like a simple sauce on the asparagus. Serve for breakfast, brunch, or as a starter.


    Durham, England, UK
    3 people made this

    Makes: 4 servings

    • 500g asparagus, stems trimmed
    • 8 large eggs
    • 50g Pecorino Romano cheese, grated
    • 20ml olive oil
    • salt and freshly ground black pepper to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Place the asparagus in a steamer over simmering water. Steam until bright green and tender, about 5 minutes.
    2. Meanwhile, fill a large frying pan about half full with water. Heat until the pan is full of small bubbles, and just starting to simmer. Crack the eggs into the simmering water. Cook, uncovered until the whites are set, but the yolks are still soft, about 3 minutes. Remove the poached eggs from the pan with a draining spoon and place on kitchen paper.
    3. Divide the asparagus among four plates. Top each pile of asparagus with two poached eggs and a nice amount of grated Romano cheese. Drizzle each plate with olive oil and season with salt and pepper. Serve warm.


    If my eggs are really fresh, I add a few tablesoons of vinegar to the poaching water to keep the whites together.

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