Eat Like The French – Asperges et Oeuf Poché

Delicious, French meal prepared in 20 minutes with only a handful of ingredients. Vegetarian and gluten-free, this light first course is a perfect starter for your guests.
Course Breakfast
Cuisine French
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Jas


  • 1 bunch asparagus about 1 pound, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Parmesan cheese shaved or grated
  • 2 eggs


  • Preheat oven to 450 degrees Fahrenheit.
  • Place trimmed asparagus in a large sheet pan. Drizzle with olive oil and season with salt and pepper to taste. Roll the asparagus around to coat each spear in oil, then spread the asparagus in a single layer. Roast until tender and lightly browned, 8 to 10 minutes (10 to 12 minute if your asparagus is thick). Remove from the oven and drizzle with lemon juice and Parmesan.
  • Meanwhile, boil the eggs, about 5 minutes for a large-size egg and 4 minutes for a medium-sized egg. Run the eggs under cool water to stop them from overcooking. Peel them and slice horizontally.
  • Serve the eggs with the asparagus.


~ Free Tip ~
Top asparagus with prosciutto or diced ham.