The Food Lab's Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette Recipe

poached egg with asparagus
Photograph and video: J. Kenji López-Alt

Why It Works

  • Since a microwave very efficiently and rapidly uses the liquid inside the vegetables themselves to heat them from the inside, you can micro-steam the asparagus in a matter of minutes.
  • Straining eggs in a fine-mesh strainer removes excess wispy, loose whites, creating tight, perfectly shaped eggs.

A poached egg and walnut vinaigrette round out this steamed asparagus, made by harnessing the power of your microwave. You can also use the vinaigrette on roasted vegetables, like beets or sweet potatoes, or on robust bitter greens, such as radicchio, endive, or frisée.

This recipe is excerpted from The Food Lab: Better Home Cooking Through Science. You can sign up for The Food Lab Newsletter for news about upcoming events.


The Food Lab: How to Poach Eggs

Recipe Facts

Active: 5 mins
Total: 10 mins
Serves: 2 servings

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  1. Place asparagus in an even layer on a large microwave-safe plate and season with salt and pepper. Lay a triple layer of damp paper towels on top of asparagus, completely covering them, or cover with a clean, damp kitchen towel. Microwave on high power until asparagus is bright green and tender but still crisp, 2 1/2 to 6 minutes, depending on the power of your microwave.

  2. Remove asparagus and arrange on warmed serving plates. Top with poached eggs, drizzle with vinaigrette, and serve.

Special Equipment

Fine-mesh strainer, microwave

This Recipe Appears In

Nutrition Facts (per serving)
317 Calories
27g Fat
11g Carbs
13g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 317
% Daily Value*
Total Fat 27g 34%
Saturated Fat 4g 19%
Cholesterol 185mg 62%
Sodium 468mg 20%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 13g
Vitamin C 9mg 45%
Calcium 84mg 6%
Iron 3mg 15%
Potassium 458mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)