Grilled Asparagus with Poached Egg and Toasty Crumbles

asparaagus w poached egg post red

Only 3 ingredients!

My 10-year old palate never dreamed asparagus might be a delicacy. Mom grew it in her garden back home so we had plenty.   Olive green and cooked till mushy,  asparagus for dinner was reason enough to feign nausea and head for bed.


Tired and bored of the same old asparagus?

As an adult, I discovered a new appreciation for asparagus, and not just because I figured out how expensive it was in the store. After eating it grilled, I was smitten.

While celebrating our anniversary at a nice restaurant recently, we were served freshly grilled asparagus with a soft poached egg on top. The waiter called it “instant Hollandaise.”  Simple but  sophisticated.  I may be late to the party on this one but I fell in love and wanted to share an easy recipe with you after last week’s multi-ingredient Cajun fest.

asparagus, egg w broken yolk red

Instant Hollandaise when egg has a soft yolk

Grilled Asparagus with Poached Egg and Toasty Crumbles
Recipe Type: Vegetable
Author: Paula Rhodes
Grilled asparagus topped with a soft poached egg and toasted bread crumbs.
  • 1 Tablespoon toasted bread crumbs
  • 6-8 stalks fresh asparagus with the tough stalk trimmed
  • 1 soft-cooked, poached egg
  • Salt and freshly ground pepper
  1. To prepare bread crumbs, use a food processor or blender to tear a slice of stale bread into small pieces the size of oatmeal. Saute in a skillet over medium heat with enough butter to barely coat crumbs and give a nice crunchy brown crust.
  2. Lightly spray or brush asparagus with olive oil. Grill over medium-high heat until spears begin to turn bright green, turning once or twice as they cook. Can be done with a grill pan on the stove, an outdoor grill or even under a broiler. Remove to serving plate.
  3. Poach egg , leaving the yolk soft (see links at the end of this post if you aren’t sure how to do this) and carefully place on top of asparagus. Sprinkle with salt and pepper to taste and top with toasted bread crumbs.


Learn how to poach an egg:

raw eggs

My favorite way to poach an egg–silicone cups.


Perfectly Poached, Some Tricks and Tips for Poaching Eggs

How to Poach an Egg

How to Poach an Egg, Smitten Kitchen-style



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{ 22 comments… read them below or add one }

Kristina April 7, 2014 at 2:19 am

This is a delicious way to eat asparagus. You could try totally Italian and use Parmesan instead of breadcrumbs 🙂

Meanwhile, I will try the breadcrumbs! They look amazing!


Nancy C. March 23, 2011 at 9:12 pm

I LOVE your grilled asparagus and so does our mutual grandson! He ate 3 spears when I was last with him….Great recipe!


Betty @ scrambled hen fruit March 10, 2011 at 11:09 pm

Eggs and asparagus both remind me of spring, and they’re a perfect pairing. Your poached egg on asparagus is gorgeous! It won’t be too much longer before asparagus is ready. I love your little egg poachers- I think I need to invest in some of those!


Renae March 10, 2011 at 2:18 pm

Where did you get your silicone egg cookers? They look flatter on the bottom than the ones I have seen in the stores. Thanks


Lori March 9, 2011 at 12:38 am

Looks great! Simple and elegant.


Karen March 8, 2011 at 5:28 am

Lovely! Such a simple yet sophisticated recipe, and a nice reminder that spring is on its way. I love your trick for poaching eggs – yours look perfect! Can’t wait for local asparagus to show up at the market.


Michelle March 7, 2011 at 1:48 pm

This looks just fabulous! What a great recipe and a beautiful photo.


Kayte March 6, 2011 at 12:09 pm

What gorgeous photos of this…wow. I come, I visit, I read, occasionally I comment, but I always always drool over your photos! Love this recipe…so simple, so elegant, so nutritious, so on my list when that first fresh locally grown asparagus hits the markets!


Crystal's Cozy Kitchen March 5, 2011 at 10:45 pm

Looks wonderful! I can’t wait until the asparagus starts growing here… we still have about 6 inches of snow that needs to melt.


Angela March 5, 2011 at 6:38 pm

I just found your website this past Wednesday while looking for a good Greek yogurt recipe and I am soooo excited. Already I am on my 2nd yogurt batch-absolutely perfect by the way with the cream of coconut (I even told my kids that is wasn’t any good in the hopes that I could keep it all to myself-but alas it didn’t work). We had the gumbo for dinner tonight over rice cooked in whey/water & a chicken bouillon cube and last night had the Pizza Fish-both won rave reviews with my oldest son declaring the fish as his now all time favorite. This asparagus – on the menu for tomorrow. I am telling everyone I know about this website. God bless

Waiting on the Mason jar adapters to arrive to start with the salad- absolutely brilliant. Thanks for sharing.

waiting on the mason jar adapters to arrive to start with the salad-brillint.


Paula March 5, 2011 at 10:16 pm

I’m so glad to hear your yogurt turned out perfect. The cream of coconut is positively addicting. Enjoyed hearing about your other successes too. Thanks so much for writing.


Debbie March 5, 2011 at 1:29 pm

Love the combo as it is 2 of my favorites as well! Great picture. Asparagus looks perfect!


TheKitchenWitch March 5, 2011 at 1:20 pm

Asparagus+Runny yolk=Bliss!!!


Kim @ Incandescent Blue Flame March 5, 2011 at 12:16 pm

Instant Hollandaise indeed! I hardly buy asparagus because it’s so expensive but I would splurge for this dish! (Heck, I would grow them for this dish!) And poaching eggs in silicone cups…brilliant! I have silicone cupcake “liners”–I think they are smaller than your baking cups but I’m going to try poaching eggs in them.



Paula March 6, 2011 at 7:49 am

Silicone cupcake liners for eggs? You, my dear, are even more brilliant. Why didn’t I think of that. Great fun for kids.


cocidodesopa March 5, 2011 at 12:08 pm

We have several things in common: that we started appreciating asparagus in the adulthood and that the place for such starting point took was a restaurant.

Your proposal looks really attractive. I suggest you to try them topped by goat cheese and honey, and grilled too. You won’t repent! Sure!




Paula March 6, 2011 at 7:50 am

Goat cheese an honey? I never would have thought of that but how easy. Will definitely give it a try.


cocidodesopa March 6, 2011 at 2:44 pm

Paula, here in Spain, goat cheese accompanied by sweet ingredients such as honey, caramelised onions or red peppers are some of the latest discoveries in gastronomy. If you make up your mind and try the combination, I beg you to tell me!




Paula March 6, 2011 at 8:12 pm

I promise to get back to you, Yolanda. I’m going to try the honey and goat cheese first. What else besides asparagus?


cocidodesopa March 7, 2011 at 4:59 am

Paula, I have only tried the combination goat cheese, honey and asparagus. Here in Spain, we have the typical “tapas” or “pinchos” which are appetizers that we eat before the first dish on special occasions; they are also served in bars or restaurants. You can spread a little bit of goat cheese on a small loaf of bread, thinly cut and previously toasted, and topped by caramelised onion or red pepper. The result is delicious!


Nina March 5, 2011 at 9:47 am

Paula, that top photo could be a cover of the late Gourmet magazine! Stunning! That poached egg is gorgeous and your tips are perfect. Can’t wait to make this. Been thinking of you. xo


Kalynskitchen March 5, 2011 at 9:24 am

Gorgeous, and your poached eggs are so perfect!


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