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Asparagus and Poached Eggs

Take the pressure off of searching for that perfect rack of lamb for Easter and try this Asparagus and Poached Eggs recipe. Made with easy-to-find ingredients that you may already have on hand, this easy meatless brunch dish is loaded with protein and dressed up with shaved parmesan cheese.


  • 1 bunch asparagus (about 30)
  • 1 1/2 Tbsp olive oil
  • 3 garlic cloves, minced
  • 1/8 tsp salt
  • Black pepper, to taste
  • 2 Tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 1/2 Tbsp red wine vinegar
  • 2 Tbsp Dijon mustard
  • 1/4 tsp chopped fresh thyme
  • 1 cup cooked lentils
  • 4 eggs
  • Shaved Parmesan cheese, for garnish (optional)


Preheat the oven to 350º. In a bowl, toss the asparagus with 1 tablespoon of the oil and the garlic. On a baking sheet, arrange the asparagus in a single layer and season with salt and pepper. Roast for about 10 minutes, or until tender. Remove from the oven and toss with lemon juice and lemon zest. Set aside.

In a medium bowl combine the red wine vinegar, mustard, thyme, and remaining 1/2 tablespoon olive oil. Whisk until emulsified. Add the lentils and stir to combine. Set aside.

Bring a pot of water to a low simmer. Crack an egg into a small bowl, then gently slide the egg in to the pot of water. Repeat with the remaining eggs. Cook the eggs for 3 minutes. With a slotted spoon, remove each egg and transfer to a dish. With a paper towel, dab the excess water.

To serve, on each plate, arrange 1/4 cup lentils and top with asparagus spears. Add a poached egg on top of the asparagus and season with black pepper. Garnish with the shaved Parmesan, if desired.

Nutrition Facts

Serving size: 1 egg 1/4 cup lentils

Calories: 207 Fat: 10g Saturated Fat: 2g Cholesterol: 186mg Sodium: 327mg Carbohydrates: 17g Fiber: 4g Protein: 14g

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Date Last Reviewed: January 20, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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