Pan-roasted Asparagus with Poached Eggs and Brown Butter-Lemon Hazelnuts | PCC Natural Markets

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Pan-roasted Asparagus with Poached Eggs and Brown Butter-Lemon Hazelnuts

Serves: 4

Your rating: None (2 votes)
Your rating: None (2 votes)

Freshly poached eggs, crispy hazelnuts and a squeeze of lemon are the perfect accompaniment to simply roasted asparagus spears.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Preheat oven to 425° F.

Place asparagus spears in a small baking pan. Brush with olive oil and season with salt and pepper. Roast asparagus for 4 to 5 minutes, or until just crisp-tender. They will continue to cook a bit after you remove them from the oven.

In a small sauté pan, melt butter over medium heat until it sizzles. Add hazelnuts and thyme and cook, stirring frequently, until hazelnuts are deep golden brown. Season with salt and pepper and squeeze as much of the lemon into the pan as you desire.

In a small saucepan, bring water to a bare simmer and add vinegar. Break eggs, one by one, into a small bowl and then gently slide them into the simmering water. Cook for 4 to 6 minutes, depending on your preference for doneness. Using a slotted spoon, remove eggs from the water and allow to drain for a moment on paper towels.

Arrange 5 small or 3 fat asparagus spears on each of 4 plates. Season each egg with salt, pepper and chives and place 1 egg on top of each bundle of asparagus. Scatter hazelnuts over the top and serve immediately.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 6, 2013.

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Would it be possible to get the name of the egg poacher you used in this recipie?

Egg poacher

Hi Valerie,
Lynne Vea used the Chef's Choice 810 Gourmet Egg Cooker. PCC doesn't carry it, but here's a link to the product on Amazon. Lynne says she just loves this little thing! - Nancy, PCC Natural Markets

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