Fast Recipes

Roast asparagus with poached egg and sauce vierge

Australian Gourmet Traveller fast French recipe for roast asparagus with poached egg and sauce vierge.

By Alice Storey & Emma Knowles
  • Serves 4
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Roast asparagus with poached egg and sauce vierge


  • 3 bunches asparagus, trimmed
  • 1 tbsp olive oil
  • Finely grated rind of 1 lemon
  • 4 eggs, at room temperature
Sauce vierge
  • 60 ml olive oil (¼ cup)
  • 1 golden shallot, finely diced
  • 1 garlic clove, finely chopped
  • 1 tsp coarsely crushed coriander seeds
  • 100 gm cherry tomatoes, quartered
  • 2 tbsp red wine vinegar
  • 2 tbsp chervil sprigs
  • 1 tbsp each finely chopped chives and basil


  • 1
    Preheat oven to 200C. Place asparagus on an oven tray in a single layer, drizzle with oil, scatter with lemon rind, season to taste and roast until tender (8-10 minutes).
  • 2
    Meanwhile, for sauce vierge, heat oil in a saucepan over medium-high heat, add shallot, garlic and coriander seeds and stir occasionally until tender (1-2 minutes). Add tomatoes and vinegar, season to taste and keep warm. Just before serving, stir in herbs.
  • 3
    Poach eggs in just simmering water until cooked to your liking (3 minutes for soft yolks), drain on absorbent paper and keep warm.
  • 4
    Arrange asparagus on serving plates, top each with a poached egg, spoon sauce vierge over and serve warm.