Truffled Roasted Asparagus with Parmigiano, Lemon Zest & Poached Eggs
SERVES: 4
Every home cook needs a dish that slips effortlessly between occasions. One that finds itself equally at home on a brunch table, served as a light spring lunch, or enjoyed solo on a quiet morning. This is one of mine.
Asparagus, roasted until the tips crisp and the stalks turn tender, forms the base. A poached egg settles in on top, its golden yolk spilling into a rich, silky sauce that mingles with bright flecks of lemon zest and the nutty bite of Parmigiano-Reggiano. A final drizzle of fragrant truffle oil ties it all together with just a touch of decadence. It gives an indulgent air, but has a surprisingly simple set-up.
And if I happen to have leftover roasted asparagus from the night before, all the better. In minutes, it transforms into something entirely new.
INGREDIENTS
1 pound medium-size asparagus, washed and woody ends trimmed
1/4 cup Parmigiano-Reggiano, freshly grated, plus additional for shaving/garnish
1 large lemon, zested
4 eggs
1 tablespoon white wine vinegar
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
White truffle oil, for finishing
Flaky sea salt, for garnish
METHOD
Bring a large pot of well-salted water to a boil. Add asparagus and blanch for 1–2 minutes, until vibrant green and just tender. Transfer immediately to an ice bath to halt cooking, then remove and pat dry.
Preheat oven to 400°F. Toss asparagus with olive oil, parmigiano-reggiano, kosher salt and black pepper. Arrange in a single layer on a parchment-lined sheet pan (avoid overcrowding). Roast 5–8 minutes, until tips are crisp and stalks tender.
Bring a medium saucepan of water to a gentle boil and add vinegar. Crack each egg into a small bowl or ramekin. Stir the water to create a gentle whirlpool, then slide an egg into the center of the vortex and poach for about 3 minutes, until whites are set and yolk is runny. Gently lift out with a slotted spoon. Repeat with remaining eggs. Season eggs with salt and pepper.
To Serve
Arrange asparagus on plates or a platter. Top each portion with a poached egg. Zest the lemon over the dish, then add generous shavings of Parmigiano-Reggiano. Sprinkle with flaky sea salt, drizzle lightly with white truffle oil and finish with a crack of black pepper.
Buon Appetito!
NOTES
Blanching asparagus before roasting locks in the vivid green hue and tender bite.
When roasting, space asparagus so each stalk browns evenly — crowding leads to steaming, not roasting.
Presentation tip: Roast a few thin lemon slices alongside the asparagus for a caramelized garnish and subtle citrus aroma.
If poaching feels too fussy, a sunny-side-up egg works beautifully as well.
Serving Suggestion: Pair with crusty sourdough and a chilled glass of Vermentino.
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