Author: Canadian Living

Breakfast Lunch or Dinner

  • Portion size 4 servings
  • Credits : Julianne Threlfall


  • 600 g asparagus
  • 1 teaspoon extra-virgin olive oil cold pressed
  • 4 eggs
  • salt and pepper to taste
  • 1 clove garlic crushed
  • 4 tablespoons Aioli Recipe


1. Brush asparagus with small quantity of olive oil and season with salt and pepper. Saute in fry pan over high heat for 3-4 minutes, until bright green color. Set Aside. 2. Half fill a deep fry pan with water and bring to simmer. 3. Crack one egg at a time into a small bowl and gently slide into water. Repeat process for all eggs and cook for 2-3 minutes. Carefully remove. 4. Mix aioli with 1 clove crushed garlic. 5. To serve, divide asparagus among 4 warmed plates, top with poached egg and serve with 1 tbsp aioli on the side. Season with pepper. 6. Serve immediately.
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Asparagus with Poached Eggs and Garlic Aioli