Shaved Asparagus with Poached Eggs

Shaved Asparagus with Poached Eggs
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Ribbons of fresh spring asparagus dressed simply with lemon and olive oil, finished with a poached egg and shaved Parmesan.


  • 1 lb. asparagus
  • ½ tsp. lemon zest
  • ¼ tsp. Kosher salt
  • ¼ tsp. fresh ground black pepper
  • 1 Tbsp. lemon juice
  • 1 Tbsp. olive oil
  • 2 eggs
  • Shaved Parmesan cheese, to taste


  1. Bring water to a simmer in a sauce pan over medium heat.
  2. Holding asparagus by the tough end use a vegetable peeler to shave long strips into a bowl. Gently toss with lemon zest, salt, pepper, lemon juice and oil. Divide into 2 serving dishes.
  3. Crack each egg in to a small dish and gentle slide into simmering water. Poach eggs until whites are set and yolk is desired doneness. Drain egg well and place one on each serving of asparagus ribbons. Top with shaved Parmesan cheese; serve immediately.
  4. Refrigerate leftovers.


Parmesan can be shaved with a vegetable peeler along the side of a wedge of cheese. Shaved Parmesan is also available to purchase in containers in the cheese section of the store.

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