L'atelier des Chefs cooking classes - Asparagus With Poached Eggs, Lemon Butter Sauce And Crushed Potatoes

Asparagus with poached eggs, lemon butter sauce and crushed potatoes

Asparagus and poached eggs served on a bed of crushed potatoes with spring onion and pancetta finished with a lemon butter sauce.

Recipe rating: (10 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • Green asparagus 1 bunch
  • Whole egg(s) 6 whole
  • Pancetta slice(s) 6 whole
  • Water 100 ml
  • White wine vinegar 10 ml
  • Spring onion(s) 1 bunch
  • Unsalted butter 250 g
  • New potato(es) 300 g
  • Lemon(s) 0.5 whole

Chef's tip

"Leave out the potatoes to serve this seasonal dish as a starter."


Preheat the oven to 180'C.

To prepare: thinly slice the spring onions. Zest the lemon. If the asparagus are very thick, peel the bottom 3 centimetres. Break off the tough end of the stem.

For the pancetta: lie the pancetta slices on a lined baking sheet and bake in the oven until crisp. Once cool, break into small pieces.

For the potatoes: boil the potatoes in lightly salted water until tender. Whilst the potatoes are cooking, lightly wilt the sliced spring onion in a hot pan. Drain and then crush the potatoes with a fork. Mix the spring onions and pancetta into the crushed potatoes.

Cook the asparagus in a pan of lightly salted boiling water until tender.

For the poached eggs: bring a large pot of water to the boil, reduce to a simmer and add the vinegar. Crack the eggs into the pan one at a time. Cook for 4 minutes.

For the lemon butter sauce: add the lemon zest to 100ml of water in a saucepan. Bring to the boil, reduce by half and then lower the heat. Whisk in the butter a little at a time until emulsified. Season with salt and pepper and then add a squeeze of lemon juice.

Plate the potatoes and lay the asparagus on top. Add a poached egg and drizzle with the lemon butter sauce to finish.

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