Looking for a fresh and sophisticated dish that’s perfect for brunch or a light dinner? Anne Burrell’s Grilled Asparagus with Poached Egg, Parmigiano, and Lemon Zest is a vibrant, flavorful plate that brings together smoky grilled asparagus, creamy poached eggs, and the sharp tang of Parmigiano. Finished with a touch of fresh lemon zest and a crispy slice of garlic-rubbed toast, this dish is as delicious as it is beautiful.
Why Everyone Will Love This Recipe
Anne Burrell’s dish is a perfect balance of flavors and textures. The grilled asparagus offers a smoky char that’s complemented by the richness of the poached eggs and the savory depth of Parmigiano. The fresh lemon zest and arugula add brightness and a little peppery kick, while the garlic toast brings a satisfying crunch to every bite. It’s an elegant, yet simple dish that feels special, but is easy enough to make for a weeknight meal or a brunch gathering.
What Is Anne Burrell’s Grilled Asparagus with Poached Egg, Parmigiano, and Lemon Zest?
Anne Burrell’s recipe pairs perfectly grilled asparagus with a warm, creamy poached egg, topped with a sprinkle of Parmigiano-Reggiano and fresh lemon zest. It’s served on a bed of lightly dressed arugula for an extra layer of flavor, and the dish is finished with crispy garlic toast. This recipe highlights the natural flavors of fresh vegetables and eggs, making it a light yet satisfying meal that works well for any occasion.
Cooking Tips
- Grilling the asparagus: Make sure the asparagus is tender but still has a slight crunch when grilled. For pencil-thin asparagus, cook for 2–3 minutes, and for thicker stalks, aim for 5–7 minutes.
- Perfect poached eggs: The key to perfect poached eggs is a gentle simmer. Don’t let the water boil rapidly, or the eggs will break apart. When done, the egg whites should be set, and the yolk should remain runny.
- Garlic toast: Rub the garlic vigorously on the toasted bread to infuse it with just the right amount of garlic flavor. A light drizzle of olive oil on the toast adds extra richness.
- Arugula dressing: Don’t overdress the arugula. Toss it with just enough lemon juice, olive oil, and salt to give it flavor without making it soggy.
Frequently Asked Questions
Can I use a different green instead of arugula?
While arugula adds a peppery bite, you can easily substitute it with other fresh greens, such as spinach, baby kale, or mixed greens. Just be sure to dress them lightly.
Can I make the poached eggs ahead of time?
Poached eggs are best served immediately for optimal texture. However, if you need to make them ahead, you can prepare them, then store them in ice water. When ready to serve, reheat gently in simmering water for 1–2 minutes to warm them up.
Can I grill the asparagus on a regular grill?
Yes! If you have an outdoor grill, you can cook the asparagus there instead of using a grill pan. Just make sure the grill is preheated, and oil the asparagus to prevent it from sticking.
What if I don’t have a grill pan?
If you don’t have a grill pan, you can use a regular skillet. You can also roast the asparagus in the oven at 400°F for about 10–12 minutes, or until tender and slightly caramelized.
How can I serve this dish as a main course?
To make this dish more filling, consider adding some roasted potatoes or a side of quinoa. It can easily be turned into a main dish by adding a starch or a larger portion of grilled vegetables.
How to Store
This dish is best served fresh, as the poached eggs and grilled asparagus don’t store well once prepared. However, you can store the grilled asparagus in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan before serving.
How to Freeze
Freezing this dish is not recommended due to the poached eggs and grilled asparagus. However, you can freeze the grilled asparagus for up to 3 months. When ready to use, thaw it and reheat gently in a pan.
Ingredients
- 1 bunch asparagus (pencil or standard)
- High-quality extra-virgin olive oil
- Kosher salt, to taste
- 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
- 1–2 tablespoons lemon juice
- 1 cup grated Parmigiano-Reggiano
- 1 lemon, zested
Step-by-Step Instructions
- Prepare the asparagus: Preheat a grill pan or outdoor grill to medium-high heat. Snap the asparagus where it naturally breaks, discarding the ends. Toss the asparagus with olive oil and salt to taste. Grill for 2–3 minutes for pencil-thin asparagus or 5–7 minutes for standard asparagus, until charred and tender. Set aside.
- Toast the bread: Grill or toast the slices of rustic Italian bread until crispy and slightly charred on both sides. Rub each slice vigorously with the raw garlic clove and set aside with the asparagus.
- Poach the eggs: Fill a bowl with cold water and ice cubes to chill the poached eggs. In a medium saucepan, bring water to a boil, then reduce the heat to a simmer. Add the white vinegar. Gently crack the eggs into the simmering water and poach for 3–4 minutes until the whites are set and the yolks are runny. Remove the eggs with a slotted spoon and place them in the ice water to cool slightly.
- Dress the arugula: Toss the baby arugula with lemon juice, olive oil, and a pinch of salt. Taste and adjust the dressing to your liking.
- Assemble the plates: Divide the arugula among four individual plates. Arrange the grilled asparagus on top of the arugula. Gently return the poached eggs to the simmering water for 1–2 minutes to warm them up. Remove with a slotted spoon and blot on a tea towel to remove excess water. Place one poached egg on top of the asparagus on each plate.
- Finish and serve: Sprinkle each plate with grated Parmigiano, lemon zest, and a little more salt. Drizzle the grilled bread with olive oil and cut it in half. Lean the toast against each egg. Serve immediately and enjoy!
;Resize,width=767;)
