Asparagus and Lentils with Poached Egg is an elegant, spring-ready brunch that looks and tastes special while remaining straightforward to prepare. Tender roasted asparagus pairs with hearty green lentils dressed in a bright Dijon vinaigrette, and a gently poached egg on top creates a silky sauce when the yolk is broken. This combination makes a balanced plate of vegetables, legumes, and protein that works for breakfast, brunch, or a light lunch.
Asparagus and Lentils with Poached Egg
The cooked lentils are tossed in a simple Dijon vinaigrette so they absorb bright, savory flavors. Roasted asparagus adds a touch of caramelized sweetness and a pleasant snap, while the poached egg finishes the dish with a rich, velvety yolk that melds with the dressing and lentils.
If you prefer a non-vegetarian variation, crisped prosciutto or bacon make a tasty addition. The original recipe is inspired by Pulse Revolution by Tami Hardeman, which highlights pulses—dried legumes like lentils, chickpeas, beans and peas—and features many creative vegetarian dishes. In this recipe you can use pre-cooked lentils for convenience or cook dry lentils according to the package directions and rinse them before dressing.
More Lentil Recipes You Will Love
- Lentil Salad
- Lentil Soup with Butternut and Kale
- Chicken and Lentil Soup
- Lentil Curry
- Lebanese Lentil Soup
Asparagus and Green Lentils with Poached Egg
Course: Breakfast, Brunch, Lunch
Cuisine: American
Yield: 4 servings
Serving size: 1 egg, 1/3 cup lentils, asparagus
Prep: 5 mins • Cook: 25 mins • Total: 30 mins
Ingredients
- 1 lb thin asparagus, woody ends trimmed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 1/2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1/4 tsp chopped thyme
- Dash of white vinegar (for poaching eggs)
- 1 1/3 cups cooked lentils
- 4 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Toss the asparagus with 1 tablespoon of olive oil, arrange the spears in a single layer on a baking sheet, and season with salt and pepper. Roast for about 10 minutes, or until tender and slightly caramelized.
- While the asparagus roasts, make the dressing. In a medium bowl whisk together the red wine vinegar, Dijon mustard, chopped thyme, and the remaining tablespoon of olive oil until the mixture is emulsified. Add the cooked lentils and stir to coat. Set aside and allow the lentils to absorb the dressing.
- To poach the eggs: fill a large saucepan with about 1 1/2 inches of water and bring it to a gentle simmer. Add a small splash of white vinegar to the water (this helps the egg whites hold together). Crack each egg into a small ramekin or cup, then gently tip the egg into the simmering water. Poach for about 3 minutes for a soft yolk. Remove the eggs with a slotted spoon and place on a plate lined with paper towels to drain.
- To serve: divide the roasted asparagus across four plates, top with dressed lentils, and place one poached egg on each portion. Season with freshly ground pepper and a pinch of salt if desired. Serve immediately so the warm egg yolk can mingle with the lentils and asparagus.
Notes, Tips and Variations
- Cooked lentils: brown or green lentils hold their shape well and are ideal for this salad. You can use precooked lentils from a package or cook dried lentils to package directions and cool slightly before dressing.
- Poaching eggs: simmer gently rather than boiling vigorously to keep the whites neat. Using a small ramekin to lower each egg into the water helps prevent breaking the yolk.
- Make it meaty: crumble cooked bacon or crisp prosciutto over the top for added texture and flavor.
- Make ahead: roast the asparagus and dress the lentils up to a day in advance; poach eggs just before serving for best texture.
- Serving ideas: this dish pairs well with a slice of crusty bread or served over mixed greens for a more substantial salad.
Nutrition (per serving)
Calories: 238 kcal • Carbohydrates: 19 g • Protein: 15 g • Fat: 12.5 g • Fiber: 6 g • Cholesterol: 183 mg • Sodium: 195 mg • Sugar: 3.5 g
Final note
If you try this recipe, consider leaving a rating or comment describing any tweaks you made. Small changes—like adding fresh herbs, swapping vinegars, or using a different pulse—can personalize the dish, and feedback helps others decide if this is right for their table.
