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Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest Recipe

Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest

Anne Burrell

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret to Pasta Bolognese

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • 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    I originally made this as a side salad for dinner, but I actually think it would make a FABULOUS breakfast as well.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!

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  • 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?

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  • on July 06, 2011

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    This was "egg-cellent" sorry...my cheesy husband thought that would be funny.

    It was very good and easy - we had as a main course in the hot summer was perfect!

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  • on April 07, 2011

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    The secret of Anne’s food is… as a chef…she’s always got things turned up to 11

    I have been cooking kind a serious for over 30 years… and I LoVE her food and her show because I always learn a new thing or two!

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  • on January 06, 2011

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    It was a great way to make a plain vegetable more exciting! Really very delicious! Also, the bolognese was fantastic also! Think Chef Anne rocks - growling and all!!!!

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  • on January 01, 2011

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    Ann, could you PLEASE stop making that growling sound? It's SO unbecoming. Thanks.

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  • on September 07, 2010

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    Just made it tonight ... absolutely incredible. At first the husband said "no egg on my salad" ... and then I said, just pretend it is part of the dressing ... with the cheese and the evoo and lemon and the toasted bread with the garlic rub ... OMG ... it was the favorite part of our dinner. The chicken never got eaten! Thank you! You ROCK ANNE BURRELL!

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  • on May 23, 2010

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    My son just made this. The best salad ever! Anne did it again, thanks.

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  • on May 03, 2010

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    I tried this (and the Bolognese recipe, both were awesome. I switched out the Arugula for the people that don't like the peppery flavour, although I told them it removed the pepper, and used mixed baby greens. I use local down the street fresh eggs, used within a week of being hatched, lots of really good olive oil and meyer lemons, it truly is a major keeper that can be served with almost anything, or by itself.

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  • on July 04, 2009

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    Anne is a great teacher
    Although there were many steps after seeing her complete it I duplcated the recipe and it was Fantastic

    It really impressed my guests

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