Sunday Brunch: Asparagus and Boiled Egg

I always look forward to this time of year for the asparagus. Yes, it is available here all year round, but the rest of the year it’s often shipped in from far, far away, which is no substitute for fresh, locally grown asparagus. So this time of year I eat as much asparagus as I can stand, because I know the bounty is short-lived.


One of my favorite ways to eat it is steamed with a boiled egg. When it’s finished off with a light, lemony, olive oil dressing, it is mouth watering and oh-so-yummy. It is a perfect dish for a spring brunch. But it makes a simple, elegant addition to any meal at any time of day. I had mine for dinner the other night.

This is for 2 servings.


  • Fresh Asparagus
  • 2 eggs
  • 1/4 cup extra virgin olive oil
  • 1 lemon
  • splash of cider vinegar
  • salt
  • pepper
  • thyme (fresh is best, but dried works too. I have a lemon thyme plant in my garden that is my favorite variety.)


  1. Place your eggs in a pot, cover them with water and boil until they are done. About 15-20 minutes. When they are done cooking, drain the hot water and place them in a bowl of cold water to cool.
  2. While the eggs are cooling…..In a small bowl, whisk together the olive oil, juice from the lemon, vinegar, salt, pepper and thyme. Set aside.
  3. Snap the dry, woody ends off the asparagus, rinse in cold water and pat dry.
  4. Cover the bottom of a saute pan with water, salt it pretty good and place the asparagus spears into the pan. Steam them for about five minutes by bringing the water to a soft boil. Then cover the pan,  turn off the heat and let them set for about 5 minutes (or until they are at the crispness you prefer).
  5. Remove the asparagus from the pan and place on a plate
  6. Peel the eggs, slice a few slices from the center of the egg and and chop the ends. Place the slice on top of the spears. Sprinkle the chopped pieces all around. (Each plate of asparagus should get one egg each.)
  7. Drizzle some dressing over top and enjoy.

It’s great served with a slice of warm crusty bread. You can also sprinkle some fresh grated Parmigiano-Reggiano over the top if you have any.


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