Asparagus with Eggs and Pumpernickel Crumbs Recipe

Name: Asparagus with Eggs and Pumpernickel Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons unsalted butter, softened; 1 thick slice of pumpernickel bread; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1/2 medium white onion, minced; 2 tablespoons capers, drained and coarsely chopped; 1 teaspoon raspberry vinegar; 3 tablespoons chopped parsley; Salt and freshly ground pepper; 16 medium asparagus spears, trimmed; 4 large eggs

Servings: persons

1
Preheat the oven to 375.
2
Spread the butter on the pumpernickel bread.
3
Bake for about 4 minutes, until crisp.
4
Let cool, then break the toast into 1/2-inch pieces.
5
In a skillet, heat the 2 tablespoons of oil.
6
Add the onion and cook over moderate heat until softened, about 7 minutes.
7
Add the capers and vinegar and cook, stirring, for 30 seconds.
8
Remove from the heat.
9
Stir in the parsley and season with salt and pepper.
10
Light a grill or heat a grill pan.
11
Drizzle the asparagus with oil and season with salt and pepper.
12
Grill over medium heat, turning, until lightly charred and crisp-tender, 5 minutes.
13
Meanwhile, bring a saucepan of water to a boil.
14
Add the eggs and simmer over moderate heat for 4 1/2 minutes.
15
Transfer the eggs to a bowl of ice water; keep the water simmering.
16
Gently crack the eggs all over and carefully remove the shells, keeping the eggs whole.
17
Return the shelled eggs to the simmering water until heated through, 30 seconds.
18
Arrange the asparagus on plates and top with the onion relish and the eggs.
19
Season with salt and pepper.
20
Scatter the pumpernickel crumbs on top and serve.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons unsalted butter, softened, 1 thick slice of pumpernickel bread, 2 tablespoons extra-virgin olive oil, plus more for drizzling, 1/2 medium white onion, minced, and more.

Yes, Asparagus with Eggs and Pumpernickel Crumbs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus with Eggs and Pumpernickel Crumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions