Asparagus salad with poached eggs and shaved parmesan


Photograph by Adeline Borra

While asparagus are still in season, here’s a beautiful spring salad that’s prefect for a light dinner or a brunch.

Ingredients for 4 people

4 organic large eggs
Sea salt
Fresh grounded black pepper
1 pound of fresh green asparagus
¼ cup thinly shaved Parmigiano-Reggiano cheese
4 sprigs fresh chopped parsley
Zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon minced shallot
2 tablespoons olive oil
1 tablespoon white wine vinegar


Bring a large saucepan fill three-quarters with water to a boil and add white wine vinegar. Stir the boiling water to create a vortex then crack the eggs one at a time into the water. Cook for around 5 minutes.

Meanwhile, bring a large pot of salted water to boil to blanch the asparagus. Plunge the asparagus in the pot, lower the heat, and cook for 6 minutes. Remove and immediately rinse until cold water to stop the cooking; keep under the running water for 3 minutes. Lay onto paper towel and gently pat away the water. Let sit until dry, about 15 minutes.

To make the vinaigrette, whisk 2 tablespoons of olive oil, 1/4 teaspoon each salt and pepper, lemon zest, lemon juice and minced shallot.

To serve, divide the asparagus among 4 serving plates.  Top with a poached egg and drizzle with vinaigrette. Garnish with shaved parmesan cheese and chopped parsley.

About Adeline: Adeline Borra is a private French chef and culinary instructor at Cook’s Warehouse. Born in Montpellier, France and raised in the wine region of Burgundy, she’s trained in high-profile kitchens across France. After spending three years in Torino, Italy, she and her family moved to Atlanta in 2006. Learn more on her website,