Asparagus with Pecorino and Meyer Lemon Poached Egg

  • Serves: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes


  • 2 tablespoons olive oil
  • 1 pound asparagus
  • sea salt
  • 4 large eggs
  • ¼ cup plus 1 tablespoon fresh Meyer Lemon juice
  • 1 teaspoon finely grated Meyer Lemon zest
  • ½ cup Oliver’s Own Pecorino Romano grated cheese
  • freshly ground pepper


  1. Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake 15-20 minutes or until tender.

  2. Crack the eggs into 4 small bowls. Bring a medium saucepan of water to a simmer. Add the ¼ cup of lemon juice and season with salt. Stir the water to create a vortex. Add the eggs one at a time, stirring gently in the same direction so they do not settle. Poach over moderate heat until the whites are set and the yolks are runny, 3 minutes. Using a slotted spoon, transfer the eggs to paper towels to drain briefly.

  3. Set the eggs on the asparagus. Drizzle with the remaining 1 tablespoon of lemon juice and sprinkle the lemon zest and cheese on top. Season generously with pepper and serve.

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