Poached Egg over Asparagus & Crispy Quinoa
Updated Aug 11, 2025
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Nothing says renewed spring and taste quite like Asparagus and Eggs, find this at the intersection of health and beauty.
In our kitchen and subsequently, on our dinner plates, we’ve been trying a few new things over the past year. Since officially launching platter talk we have introduce ourselves to a few culinary techniques, foods, and ingredients that are new to us, and by the same token, we hope to have introduced some that are new to you, our reader.
By now, almost everyone has heard about quinoa, the ancient Peruvian grain that produces edible seeds, replete with protein, and lacking gluten. Over the last several years, quinoa has become a favorite food of health enthusiasts, being touted as an all-natural super-food, and with its popularity has come a constant flow of new uses and ideas for quinoa.
We’ve featured it a few times here on platter talk, with some stuffed cherry tomatoes, where we mixed it with some goat cheese, with a delicious and colorful salad featuring butternut squash and roasted red peppers, and we even showed you a quick technique for rinsing the uncooked seeds to help wash away the inherent of its natural state.
Today we are adding one more meal idea to our collection of quinoa dishes. The fresh asparagus and poached egg add color, taste, and nutrition to the mix. Taking it an even higher level of sensation, we crisped up the underlying bed of quinoa, adding more texture and crunch to an already sensational entree. For a crowning touch, we drizzled a swirl of lemon-balsamic reduction over it all, tying the whole package together for an easily attainable meal that indulges your body and your soul.
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Poached Egg over Asparagus & Crispy Quinoa
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Ingredients
- 1 cup quinoa, uncooked & rinsed
- 1.5 cups low sodium chicken broth
- 8 oz asparagus
- 2 eggs
- 1 shallot, fine slice
- 1/2 red chili pepper, seeded & finely sliced
- 1/2 cup balsamic vinegar
Instructions
- Using small sauce pan, combine broth and quinoa over medium heat. Cover and bring to boil, then reduce heat to simmer and cook for about 12 minutes.
- Wash and stem asparagus and set aside.
- Heat and prepare water in pan to poach eggs.
- In small sauce pan, combine balsamic vinegar and lemon juice and heat over medium heat. Reduce to about 2 tablespoons, about 7 to 10 minutes. Add shallots and chili pepper to pan and stir.
- Drain cooked quinoa and reserve sauce pan. Add half of quinoa to pan containing shallot and chili pepper, stir for a minute and then add remaining quinoa. Stir over high heat to crisp the quinoa and then return entire mixture to small sauce pan, cover and set aside. Reserve saute pan.
- Add asparagus to reserved saute pan and stir over medium heat, util bright and al dente, firm to the bite. Set aside and loosely cover.
- Poach eggs in prepare water. Plate quinoa, asparagus and poached egg(s). Drizzle with balsamic vinegar and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love asparagus with eggs! Yummy. This dish looks so yummy I actually drooled looking at the photos.
Soft, runny egg and crunchy quinoa sounds wonderful. Plus a few strands of asparagus is always a welcome whenever egg is around. Great recipe.
I’ve never had a poached egg before, but that all looks so delicious!
This looks amazing!!! I love to serve this for Easter Brunch!!!
What a gorgeous presentation – and a tasty one too! I love quinoa – its a fav in our house! And balancing it with asparagus and that GORGEOUS poached egg is simple perfection!
Thanks, Shashi! It’s always. nice to hear from you!
I love poached eggs! This dish is so beautiful. Makes me want to dig in now! Asparagus just adds a little more perfection to enjoy!
This looks like my idea of the perfect lunch! So light and colourful for spring!
Quinoa has only just started to make an appearance at the largest of our local stores out here in rural Hungary and it is eye wateringly expensive… I have used a similar technique to crisp pearl barley though and I love it and that dressing sounds heavenly, perfect for our asparagus that we should be harvesting in the next 6 weeks or so 😀
That yolk porn is everything. And I’ve never thought about crispy quinoa. You are so inspiring!
Looks like a filling and healthy meal