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Asparagus with Poached Egg and Parmesan

4 from 1 vote

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Soft poached eggs, melted butter and parmesan cheese blanket fresh green asparagus in a silky sauce. A nourishing and simple dish for any time of day.

Asparagus with Poached Egg and Parmesan: A perfect simple supper or intimate breakfast

Another name for this dish is Asparagus in Bed — what’s that you say?

It’s a simple Italian dish of quickly cooked asparagus bathed in a warm saucy “bed” of creamy egg yolk and cheese.

Should you be so lucky to have the pleasure of actually eating asparagus in bed I might have to ask where you live — I’ll be stopping by for a few days of delicious rest.

I don’t eat in bed very often.

Make that never. While I’m sure I would enjoy it, brushing Parmesan crumbles off the sheets would make it seem less exciting.

Maybe I need to make some lifestyle changes.

But seriously, what could be more relaxed and sensual than nibbling tender spears of asparagus with your fingers, dipping into a creamy, runny yolk of a softly poached egg and reclining comfortably. All at the same time?

The recipe is so named because of the way the tips of the asparagus spears peek out from beneath a “blanket” of egg, butter, olive oil and cheese.

A plate holding a portion of green cooked asparagus topped with a soft poached egg with runny yolk and parmesan cheese.

The inspiration for this dish is in Cucina Simpatica, a cookbook by the chef/owners of Al Forno in Providence, R.I. At the restaurant, they make this dish by roasting asparagus in a super-hot wood burning oven, then top it off with a butter-fried egg.

When the soft yolk, butter and cheese commingle, they create an instant sauce.

This recipe features steamed asparagus because when I first made it, it was morning, I was hungry, and I didn’t feel like waiting for the oven to get hot.

I also poached my eggs rather than frying for the same lazy reason, but the thought of a buttery fried egg sounds like mmmmm.  Let me know if you try it that way, would you please?

This is the kind of simple meal to make for yourself and maybe someone you like a lot, at the start of a lazy day or the end of a busy one.

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Asparagus in Bed with Poached Eggs and Parmesan: A perfect simple supper or intimate breakfast

Asparagus with Poached Egg and Parmesan

Karen Tedesco
A simple recipe for asparagus with poached egg and Parmesan sauce.
Print Pin
4 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Eggs
Cuisine eggs
Servings 4 servings


  • 1 pound (450 g) asparagus, woody ends trimmed
  • Kosher salt
  • 2/3 cup (160 ml) water
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • 1 tablespoon (15 ml) white vinegar
  • 2 – 4 eggs, cracked into small bowls or ramekins
  • 2 tablespoons (30 g) unsalted butter, melted
  • 1/2 cup (50 g) freshly grated Parmigiano-Reggiano
  • Freshly ground black pepper


  • Put the asparagus in a skillet large enough to hold them in one layer (10 or 12 inches diameter). Add 1 teaspoon salt and the water.
  • Bring to a simmer, then partially cover and cook 10 minutes or so, stirring the spears around now and then, until the they’re are tender when pierced but still bright green in color. Drain, arrange on a serving plate and drizzle with the olive oil.
  • In the same skillet, add water to almost fill the pan. Add the vinegar and bring to a simmer. Tip the eggs into the simmering water and cook just until the whites are opaque and set and the yolks are still jiggly.
  • Lift the eggs from the water and blot on a towel. Drizzle the asparagus with the butter and cover with the cheese. Place an egg over each portion, season with black pepper and serve.


Serving: 1g | Calories: 232kcal | Carbohydrates: 7g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 212mg | Sodium: 460mg | Fiber: 2g | Sugar: 2g
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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  1. The asparagus looks great- but I’m in love with the name!

  2. The poached egg sounds better to me than the fried egg. Really what you have here are all the makings for hollandaise sauce, but in a deconstructed form. I think I’d substitute lemon juice for the vinegar, though. I really like this recipe – I’ll definitely try it.

  3. This dish is very easy to prepare. I will have to try this one for certain.

  4. Kristy Wendt says:

    Oh boy oh boy oh boy!

    1. FrogintheCottage, Emily and Kristy – thank you. Oh boy oh boy!