Asparagus and Eggs

Courtesy of Rioja Wines


  • bunches asparagus, ends trimmed
  • 2 Tablespoons  wine, preferably a Rioja rosé
  • eggs
  • 1/4 Cup  pine nuts, finely chopped
  • 2 Tablespoons  olive oil
  • lemons, quartered
  •   sea salt to taste

Here is a dish that can be put together in just around 10 minutes.  It looks beautiful and can be served as a main dish at brunch or as a salad for dinner.  As always, the fresher the eggs, the better the dish, especially in such a simple preparations as this.

Note: Adding a bit of wine or vinegar to the poaching water helps the egg hold its shape by causing the outer layer of the egg white to congeal faster.  We recommend wine over vinegar, simply because it tastes better!

Rioja pairing: Both asparagus and eggs are notorious for being difficult to pair with wine because they both contain sulfurous elements that can make wine taste vegetal, but difficult does not mean impossible!  Try this dish with a bright, fruity Rioja rosé, you will not be disappointed.


In a deep frying pan, bring 2-½ inches of water to boil.  Salt generously; add asparagus;  cook about 3-½ minutes; remove from water.

Add wine to water; reduce heat to medium-low.  Gently crack eggs into water; cook 3 minutes.  With slotted spoon, remove eggs to small stack of paper towels to absorb excess water. 

Serve on large serving platter, arranging asparagus in one layer; place eggs on top. Garnish with pine nuts and olive oil; serve with lemon wedges, if desired.


Calories per serving:

148 calories

Dietary restrictions:

Low Carb Sugar Conscious, Kidney Friendly, Vegetarian, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 89g 137%
  • Carbs 36g 12%
  • Saturated 18g 91%
  • Fiber 14g 56%
  • Trans 0g
  • Sugars 14g
  • Monounsaturated 41g
  • Polyunsaturated 22g
  • Protein 66g 132%
  • Cholesterol 1,488mg 496%
  • Sodium 2,054mg 86%
  • Calcium 372mg 37%
  • Magnesium 209mg 52%
  • Potassium 1,859mg 53%
  • Iron 20mg 109%
  • Zinc 10mg 66%
  • Phosphorus 1,246mg 178%
  • Vitamin A 814µg 90%
  • Vitamin C 87mg 145%
  • Thiamin (B1) 1mg 65%
  • Riboflavin (B2) 3mg 151%
  • Niacin (B3) 6mg 32%
  • Vitamin B6 1mg 62%
  • Folic Acid (B9) 448µg 112%
  • Vitamin B12 4µg 59%
  • Vitamin D 8µg 2%
  • Vitamin E 17mg 83%
  • Vitamin K 224µg 280%
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