Simple and elegant, this asparagus breakfast recipe combines three foods that Gwyneth Paltrow adores: fresh asparagus, a generous amount of Parmigiano-Reggiano, and poached eggs.
This simple, elegant recipe combines three foods that Gwyneth Paltrow adores: fresh spring asparagus, tons of Parmesan, and poached eggs.An asparagus breakfast may not be commonplace in the United States, but when the stalks are in season, cheesy asparagus with poached eggs is a winning combination sure to satiate your hunger and please your palate any time of day.
All of an asparagus stalk is technically edible, but trimming off the bottom inch or so safeguards against encountering any unpleasant woodiness in the finished dish, especially for thicker stalks. If you're concerned the skin will be tough, you may also want to peel the bottom halves of the stalks, though this isn't necessary.
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