Asparagus with poached egg and panko breadcrumbs

Asparagus with poached egg and panko breadcrumbs

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / people: 243 kcal
, Fat: 15 g
, Carbohydrate: 13 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g green asparagus, tough lower section broken off, shaved lengthwise into thin strips
1 litre salted water, boiling
1 tbsp olive oil
2 tsp lemon juice
½ tsp salt
a little pepper

Panko crumb

1 tbsp olive oil
50 g panko breadcrumbs
1 garlic clove, finely chopped
20 g sesame seeds
½ bunch wild garlic, finely chopped
¼ bunch parsley, finely chopped
¼ tsp salt

Poached eggs

1 litre water
3 tbsp white wine vinegar
4 eggs
¼ tsp sea salt
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How it's done

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Blanch the asparagus in salted water for approx. 1 min., remove, rinse briefly under cold water, drain. Heat the oil in a frying pan, stir fry the asparagus for approx. 2 mins., add the lemon juice, season.

Panko crumb

Heat the oil in a frying pan, stir fry the panko breadcrumbs, garlic and sesame seeds for approx. 3 mins. Add the herbs, season with salt, remove from the heat.

Poached eggs

Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a small cup, one at a time, and carefully slide into the simmering water, cook for approx. 1 min. at just below the boil. Remove using a tea strainer, drain and season with salt.

Good to know
Serve: Sprinkle the asparagus with the panko crumb and serve with the eggs.


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