Food Recipes Breakfast & Brunch Parmesan Asparagus with Poached Eggs 5.0 (5,188) 1 Review This simple, elegant recipe combines three foods that Gwyneth Paltrow adores: fresh spring asparagus, tons of Parmesan, and poached eggs. By Gwyneth Paltrow Gwyneth Paltrow Oscar-winning actress Gwyneth Paltrow is an author, singer, and entrepreneur. Her book, My Father's Daughter, includes family recipes, and Paltrow has contributed recipes to Food & Wine. Food & Wine's Editorial Guidelines Updated on July 2, 2024 Save Rate PRINT Share Close Photo: © Jody Horton Total Time: 30 mins Servings: 4 Jump to recipe An asparagus breakfast may not be commonplace in the United States, but when the stalks are in season, cheesy asparagus with poached eggs is a winning combination sure to satiate your hunger and please your palate any time of day. Frequently Asked Questions What should I look for when buying fresh asparagus? When selecting asparagus, choose stalks that are firm, straight, and smooth — and fairly uniform in thickness so that they cook evenly. Pass by any bunches that appear wilted, limp, or dull. The tips should be closed tightly and free from any off-putting smell. Color-wise, look for vibrant green stalks that gently fade to white at the bottom; the tips can be darker green or purple-tinged. How much of the asparagus stalk is edible? All of an asparagus stalk is technically edible, but trimming off the bottom inch or so safeguards against encountering any unpleasant woodiness in the finished dish, especially for thicker stalks. If you're concerned the skin will be tough, you may also want to peel the bottom halves of the stalks, though this isn't necessary. Note from the Food & Wine Test Kitchen The thickness of asparagus is not directly indicative of how tasty it'll be, but since the asparagus in this recipe eventually goes under the broiler, it's important to start with thicker stalks here — narrow ones tend to shrivel under the intense dry heat. Never Overcook Asparagus Again With These 5 Methods Cook Mode (Keep screen awake) Ingredients 1 pound thick asparagus, trimmed 2 tablespoons unsalted butter, melted Kosher salt Freshly ground black pepper 1/4 cup freshly grated Parmigiano-Reggiano cheese 1 tablespoon white wine vinegar 4 large eggs Toast, for serving Directions Preheat the broiler. Blanch the asparagus in a large, deep skillet of boiling salted water until crisp-tender, 3 minutes. Using a slotted spoon, transfer the asparagus to a paper towel–lined plate and pat dry; reserve the liquid in the skillet. Arrange the asparagus in four individual shallow baking dishes. Brush with the butter and season with salt and pepper. Sprinkle with the cheese and broil 6 inches from the heat until golden, about 1 minute. Add the vinegar to the asparagus blanching liquid and return to a simmer. Crack the eggs into the simmering water, leaving plenty of space between them, and poach until the whites are set but the yolks are runny, about 3 minutes. Using a slotted spoon, carefully remove each egg from the water, blot thoroughly dry with a paper towel, and set on the asparagus. Serve with toast. Originally appeared: April 2011 Rate It Print