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Grilled mushrooms and asparagus with poached egg


Barbecued mushrooms and asparagus with poached egg

Barbecued mushrooms and asparagus with poached egg

S. Wongkaew

Serve this elegant and delicious recipe of grilled mushrooms and asparagus topped with poached egg as an appetizer or a satisfying main.


  • 4 flat field mushrooms
  • 1 bunch asparagus, trimmed
  • 2 Tbsp olive oil
  • Salt &freshly ground pepper for seasoning
  • 1 or 2 fresh, room temperature eggs for poaching
  • ***DRESSING***
  • 1/4 cup good quality extra-virgin olive oil
  • 2 tablespoon lemon juice
  • 1 small garlic clove, finely chopped
  • 1/2 tsp dried chili flakes
  • 1 tbsp finely chopped flat-leaf parsley


  1. Pre-heat barbecue or grill to medium-high heat. Place mushrooms and asparagus in a baking tray and drizzle with olive oil. Shake tray around to coat ingredients in oil. Season with salt and pepper. If cooking on barbecue, cook for 3 minutes on each side or until just tender. If cooking under grill, cook for 8-10 minutes until cooked. Transfer mushrooms and asparagus to a plate and cover with foil.
  2. In the meantime, poach egg/s. Add vinegar to a deep frying pan or saucepan filled with water (about 8cm deep) and bring to the boil over high heat. Reduce heat to medium-low and bring to a gentle simmer. Crack 1 egg onto a small saucer. Use a large spoon to stir the water to create a whirlpool. Gently slide the egg into the middle of the whirlpool and poach for 1 to 2 minutes for a soft egg, or until cooked to your liking. Use a slotted spoon to transfer egg to a plate. Cover loosely with aluminum foil to keep warm and repeat with the remaining eggs.
  3. Prepare dressing. Combine dressing ingredients and whisk for 20 seconds until mixed well.
  4. Place vegetables on a large plate. Drizzle with dressing. Top with poached egg/s. Season with salt and pepper. Serve.

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