Ingredients
- 1 bunch asparagus (pencil or standard)
- High-quality extra-virgin olive oil
- Kosher salt
- 4 slices rustic Italian bread
- 1 clove garlic
- 4 to 5 ice cubes
- 3 tablespoons white vinegar
- 4 large organic eggs
- 2 cups baby washed arugula
- 1 to 2 tablespoons lemon juice
- 1 cup grated Parmigiano-Reggiano
- 1 lemon, zested
Directions
Preheat a grill pan or grill to medium-high heat.
Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.
Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.
Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water. Reserve.
To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula among 4 individual plates. Arrange the asparagus on top of the arugula on each plate.
While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with some salt, Parmigiano and lemon zest. Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias. Lean the toast halves against each egg.
Voila!
Photo: Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest Recipe
















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By aernest2002_6327954
Snohomish, wa
on April 19, 2013
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Loved this recipe! Wonderful for a lite meal on a summer day. We are going to make a couple of adjustments next time and they include having two poached eggs per person instead of one and adding fried capers to the eggs and asparagus. We also used romaine instead of arugula and it was just as tasty. All around a winner in our household. Anne Burrell is a fantastic chef and her recipes are wonderful time and time again.
By lorabore
on March 04, 2012
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I originally made this as a side salad for dinner, but I actually think it would make a FABULOUS breakfast as well.
I did make 1 change: I added balsamic vinegar to the dressed arugula. I did this because my husband really likes his asparagus acidic, and years of being married to him has taught me that lemon juice just doesn't cut it with his taste buds (this is the guy who EATS the lemons that come in his water at restaurants. I made mine the Anne Burrell way, and tasted both salads. Both are great, but I think the balsamic dressing really added a nice zing.
The best thing about this salad is cutting into the poached egg and watching the yolk ooze out over the asparagus. DELICIOUS!
By avalia01
Philadelphia, PA
on January 24, 2012
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I made this last night. It was pretty good, and it definitely looked impressive, but I thought it could use a bit more flavor. Maybe some crushed red pepper?
Read all 26 reviews