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Recipe of the week October 5th – Asparagus with Poached Eggs and Shaved Parmesan

A delicous brunch recipe using fresh ingredients available from Harbourside Market and featuring Asparagus, Harbourside Market vegetable of the month

AsparagusThis recipe is courtesy of Paul Doyle, a Harbourside Market shopper


2 bunches asparagus

4 large eggs

1 cup fresh parsley, chopped

100 grams parmesan cheese

1 tablespoon olive oil

Freshly ground pepper and sea salt


How to cook

Snap off the tough ends of the asparagus; In a sauté pan bring to the boil enough well salted water to cover the asparagus. Cook until al dente.  Drain and toss with olive oil and salt and pepper to taste.

For perfect poached eggs, in a sauté pan bring 3cm water to a simmer.  Break each egg into the water.  Cover with a lid, turn off heat and leave for 2-3 minutes, depending on how you prefer your yolks.

Divide asparagus on 4 serving plates.  With a slotted spoon, remove the poached eggs from the pan and place on top of the asparagus.  Arrange a few shavings of parmesan on top of the poached egg.  Sprinkle with parsley,  add salt and pepper to taste.

Serves 4 

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