Spanish Asparagus with Poached Eggs

Spring is coming to an end, but bundles of fresh asparagus are still found in abundance at most grocery stores. To celebrate the ¨almost end of the season¨, I decided to make a classic Spanish dish that is absolutely delicious. Spanish Asparagus with Poached Eggs. This recipe is easy to make, uses simple ingredients and the entire thing comes together in about 30 minutes.

The best part about these Spanish Asparagus with Poached Eggs, is that they´re very versatile. You can serve them for breakfast, lunch or even dinner. In-fact here in Spain we mostly eat eggs for either Almuerzo (early lunch) or for dinner. Either way to slice it, this dish always hits the spot and makes for a satisfying meal.

The only kinda tricky step to this recipe is poaching eggs, which I will show you how to easily master this technique. The secret to poaching eggs is to make sure your water is not boiling, you want it to be simmering, otherwise your eggs will break apart. I also like to add some white wine vinegar into the water, this helps the egg whites stay together. Then you whisk the water into a whirpool, drop your egg in and poach for 3 to 3 1/2 minutes for perfection.

I love to serve these Spanish Asparagus with Poached Eggs on top of a thick piece of crunchy bread, just because it easily holds everything together. Normally I don´t like to toast my bread since the baguettes here in Spain are already so crunchy, but if you prefer you can toast your bread. I also like to top off the poached eggs with some sweet smoked Spanish paprika. This adds an incredibly smoky and tasty flavor to this dish. 

Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board

Watch the Video Below on How to Make these Spanish Asparagus with Poached Eggs

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