Grilled Asparagus with Poached Eggs and Dill

In a pinch, grilled asparagus topped with a poached egg makes an easy and delicious brunch! With just a few ingredients, you can whip up this healthy morning delight in mere minutes. The creamy eggs make this dish taste so decadent that your friends and family will never know how simple it is! Make this dish today using your Farmer Owned ingredients and you’ll be glad you did!

Makes two servings

1 bunch of asparagus
2 tablespoons of vinegar
2 eggs
2 tablespoons of olive oil
salt and pepper, to taste
1 tablespoon of dill


To prepare your asparagus, rinse and dry them and remove the woody ends.

Toss the asparagus in a bowl with olive oil, salt and pepper.

Heat a grill pan over medium-high heat. When the pan is hot place the asparagus on pan diagonally for nice grill marks. Cook for four minutes on the first side, then turn the asparagus and grill for four minutes on the second side. The asparagus is ready when it is nicely charred and fork tender.

While the asparagus is grilling, poach the egg. Bring a small sauce pan with about five inches of water to a boil. Reduce the water to a simmer. Add the vinegar. Crack an egg into a small bowl. Using a spoon, swirl the water and carefully add the egg. Cook for three minutes until the whites have coagulated. Repeat with the second egg.

Pat the eggs dry with a paper towel.

To plate, place a small bunch of grilled asparagus on each plate. Top with the eggs and sprinkle with dill. Enjoy immediately!


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