Asparagus Egg Delight

Delicious. Elegant. Artistic. Seasonal. Simple.

This dish, inspired by both our local farmers market as well as Roy Choi’s L.A. Son, was absolutely incredible. And so, so easy – 12 minutes total cook time.

I love asparagus, and this was a real treat. I was pretty shocked when I saw Choi’s recipe, but it made sense – the Flavor Bible lists egg as a flavor affiliate of asparagus, so off I went; poaching and sautéing and shaving and lapping up yolk. Incredible.

And if you’re cooking for your mate, be sure to put this on the menu – it will elicit moans of delight. Enjoy.



  • large brown egg
  • white asparagus tips
  • handful of parsley, roughly chopped or torn
  • red pepper flakes
  • cracked black pepper, to taste
  • crystalline salt, to taste
  • kosher salt, for water
  • parmesan cheese block
  • 2 tbsp, butter
  • 1 tbsp, EVOO
  • 1 tsp, vinegar
  • 1/2 lemon (optional)


  • boil pot of kosher salted water and vinegar
  • heat EVOO in large skillet on medium heat with 1 tbsp butter
  • sauté asparagus until barely colored, should still be somewhat crisp
  • remove asparagus to paper towel lined plate, add salt and a pinch of pepper
  • drop egg in boiling water and remove from heat
  • let stand for 2 1/2 minutes
  • remove egg with slotted spoon, put on paper towel-lined plate
  • move asparagus to serving plate, add egg on top
  • shave parmesan generously
  • crack pepper, generously
  • add parsley and a decent sprinkling of salt crystals
  • serve with squeeze of lemon for a counterbalanced acid flavor*

*this is Choi’s recommendation. he has a much more astute palate than myself, but honestly I prefer sans lemon – hit me with the pure rich lusciousness of this bad boy and wowza. 


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