Poached Eggs with Asparagus


A great alternative to dips and chips, this recipe is the result of unexpected guests arriving when the cupboards were bare of canapés. I simply poached some fresh hens’ eggs and served with asparagus. It’s something our guests have been demanding ever since and is particularly lovely with drinks in summertime.



Serves: 4

Preparation time: 5 minutes

Cooking time: 4 minutes

Dietary Info: Wheat Free, Gluten Free, Dairy Free, Vegetarian



  • 12 asparagus spears, ends discarded
  • 4 fresh free-range medium eggs at room temperature



  1. Steam the asparagus spears over a pan of simmering water for 3 minutes.
  2. Bring the water to just below boiling point and then add your eggs. If you would prefer, you can break them into a cup and then pour into the water, this way you will have a nice neat egg.
  3. Remove the egg from the water with a slotted spoon.
  4. Serve the poached eggs on serving plates and dip the asparagus spears into the runny yolk.


Photo credit: The Diet for Food Lovers book by Jennifer Irvine, The Orion Publishing Group, available on amazon.