Asparagus With Poached Eggs


  • 8 Tbs. (1 stick) unsalted butter
  • 8 fresh sage leaves
  • 1 Tbs. salt, plus more, to taste
  • 12 to 16 asparagus spears, tough ends trimmed
  • 4 slices of brioche, each about 1 inch thick
  • 8 eggs
  • Freshly ground pepper, to taste
  • Shaved Parmigiano-Reggiano cheese for serving


For A Festive Presentation, Tie 3 Or 4 Asparagus Spears Into A Bundle With A Long Chive And Then Cook In The Boiling Water.

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