Brunch/ Recipe/ Vegetarian

Beautiful Pan Asparagus & Perfect Poached Eggs

Hold onto your butts, my lovelies. Because today’s recipe – beautiful pan asparagus and perfect poached eggs – is going to blow it right off. In a good way.

But before we get to that, I wanna talk about movement. Do you ever feel like you don’t have enough of it in your life? Whether that be literally in the form of you being stuck in a desk in a cubicle in the relentless Monday to Friday circle that never ends or more abstract, like feeling stuck in a rut of negative thinking or un-inspiration?

Asparagus & Poached Eggs Recipe -

You probably know by now that I’ve just finished moving across the country. Like, over 4300 kilometers (that’s over 2700 miles for my American friends) from Toronto, back West, to Vancouver. That’s one mother of a move. Before that I lived in Victoria, B.C. which is an hour and a half ferry ride further West from Van. And before that even, I resided in Calgary (1062km/660m) East of Victoria and before that, grew up 42km/26m East of Calgary in Strathmore – a small hick town of 5500 people in the middle of nowhere Alberta. That’s a shit ton of movement.

Strathmore. Calgary. Victoria. Toronto. Vancouver. Over the span of my ever-aging 33 years.

…I am 33, right? I think so.

I suppose 5 cities doesn’t seem like a lot over 33 years but I’m not even going to get into how many places I’ve rented, squatted and posessed over that time. Most of which occurred between the ages of 19 and 28. But it wasn’t until I left my budweiser drinkin’, bumper skiing, gettin’ down on the farm home province of Alberta that I started to feel more movement in me.

No, not that kind of movement. Not babies. Or poop.

Asparagus & Poached Eggs Recipe - SheEats.caAsparagus & Poached Eggs Recipe - SheEats.caAsparagus & Poached Eggs Recipe -

But movement as in growth and a feeling like I was home. In my business newsletter this past week I talked a lot about home. About belonging. About movement. And moving forward. In Victoria I found friends who I will likely have for the rest of my life, an identification of self and passion – hence this food blog – and really, myself. I attended university (finally) and in falling into my degree, became aware of – and slightly traumatized by – something bigger than myself. Like the ethics of biomedicine and anything that you’ll take away from a Women’s Studies class.

I found movement, both within and without. And it felt damn good. But all good things come to an end and I was ready for change. You know what that feels like, don’t you?

So I packed my shit and moved to Toronto and fuck. Dead stop, do not pass go, do not collect 200. Stop. 2 years later – which is a long time to be without movement – I’m back West. And I can suddenly breathe again. I can feel the ocean breeze in my hair, and smell the green (do you know what I mean by that?) and I feel happy. Most of the time. Movement in body and mind.

Wow. I promise this isn’t a yoga advertisement. But I am kind of loving yoga right now.

Asparagus & Poached Eggs Recipe -

It’s here – on the coast – where I’ve found inspiration. I’ve found positivity. And I’ve found movement, once again. And that was the inspiration for this week’s recipe: Beautiful Pan Asparagus & Perfect Poached Eggs. It’s seasonal, fresh, and combines a variety of colours and textures and movement. It’s brunch, perfected.

Kind of like how I’ve been feeling since I got back home to the West coast – simple, clean, real, relaxed and generally good. With a big helping of sunny side up.

Beautiful Pan Asparagus & Perfect Poached Eggs




Yield 2 servings


  • 2 Lb Fresh Spring Asparagus, woody ends snapped off.
  • 2 1/4" Medallions of Pancetta, diced.
  • 1 Lime, for juice.
  • 4 Pastured Eggs.
  • Small Handful Fresh Grated Parmesan Cheese.
  • 'Lil Splash of White Vinegar.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.


  1. Place a large non-stick frying pan over medium heat. Once it's hot, chuck in the diced pancetta. Cook until crispy, stirring often (approx 5 minutes). You don't want to aim for bacon crispy because it WILL crisp up further once you let it cool. Remove from the pan with a slotted spoon and set aside.
  2. Turn the heat up to medium-high and chuck in the asparagus. Add a glug of olive oil if the pan doesn't have enough pork fat in it. Season well with salt and pepper. Squeeze fresh lime juice over the lot. Shake the pan regularly and cook until asparagus is fork tender but still holds its shape. You don't want soggy, over-cooked veggies.
  3. While the pancetta cooks, fill another non-stick saute pan with water and a splash of white vinegar, place over high medium-high heat and bring to a light boil. As it heats, crack each egg into its own little bowl. This allows you to gently pour it into the boiling water and helps the egg keep its shape. Use the freshest eggs possible when poaching because the whites have more integrity than older eggs which can just fall flat and spread out.
  4. When the water lightly boils, carefully pour the eggs into the water. If desired, use a metal plating ring to help the eggs form into nice circles. Cook for approx 3 minutes until whites are set and yolks are runny. Remove with a slotted spoon and allow to drain briefly on a plate. Season with salt and pepper.
  5. Just as your eggs are about ready, mix pancetta back into the asparagus pan and dump it all on a big cutting board or serving plate. Top with grated cheese, and poached eggs.
  6. Eat.


How important is movement to you? What’s your biggest “move”? What is your go-to brunch recipe? How do you like your eggs in the AM? (fertilized? ew.)

  • Kirsten
    June 30, 2014 at 5:58 PM

    What is it with you Canadians and your tempting asparagus breakfasts? Last Spring it was Aimรฉe’s oven baked breakfast over on Simple Bites. Now this–and I don’t even need to turn on the oven (which my 86 yr old house and memory foam–sleeps hot–mattress are very grateful for).
    Gorgeous photos and this is making me drool!

    • Kristy Gardner
      June 30, 2014 at 6:27 PM

      HAHA – we must grow the good shit up here Kirsten…. Either that or we’re fascinated with how it makes our pee smell ๐Ÿ˜‰

      P.S. Ouch. I wouldn’t want to turn on the oven with those temperatures either! Grill those babies on the BBQ instead! In fact, I think I’ll do that myself.

  • Emily
    July 1, 2014 at 12:13 PM

    I love this! I’ve moved a lot, it seems I always need to either be physically moving, or studying new fascinations and moving my brain different directions. Very well said! And wow, yum! I think I need to grab some asparagus!

    • Kristy Gardner
      July 4, 2014 at 2:26 PM

      Aw thanks Emily! I’m glad we can share our adventures together here. It’s so transformative and worth it. Even if it is exhausting ๐Ÿ˜‰ Luckily we have fresh veggies to keep up the stamina!

  • Meghan@CleanEatsFastFeets
    July 1, 2014 at 3:29 PM

    I like this side of you. I’m so happy you got movement back in your life. Now will you please make me this for brekkie. Yes, thanks.

    • Kristy Gardner
      July 4, 2014 at 2:27 PM

      I do too, Meghan.

      P.S. Yes. Come eat. It’s ready.

  • Teresa, food on fifth
    July 1, 2014 at 6:34 PM

    Beautiful post Kristy both to read and culinarily. So great that you are back to the place that makes you happy.

    • Kristy Gardner
      July 4, 2014 at 2:27 PM

      Awww thanks Teresa!!! Me too – and stoked to get back into the blogosphere and catch up with you!! I hope you’re well, my friend.

  • Sandy Cadiz-Smith
    July 11, 2014 at 4:26 AM

    Great post Kristy! And the best recipe I’ve seen for a long time. I too moved a lot in my earlier life, including continents, but once I found my real home (which turns out to be London), I’ve stayed put for a while. I love your blog and look forward to more of it. Best wishes, Sandy

    • Kristy Gardner
      July 11, 2014 at 1:02 PM

      Hi Sandy! Thank you so much ๐Ÿ™‚ I appreciate your kind words and support. Moving is so great because it teaches us so much about ourselves and other places and I think everyone should experience at least a few great moves in their lifetimes but the best thing about it? Finding home. Is it London England? Or London Ontario Canada?

      You have some great blog posts as well! I look forward to keeping up with you and hope to see you around more! Happy Friday!!

      • Sandy Cadiz-Smith
        July 13, 2014 at 8:31 AM

        Hi Kirsty
        I live in London, England which is the most wonderful city. I grew up on a farm in Zimbabwe, so it took me a while to work out that I was a city girl at heart. I have signed up to get your newsletter and look forward to your future posts. Best wishes, Sandy

        • Kristy Gardner
          July 13, 2014 at 1:07 PM

          hahahaha – some of us are city girls, some of us are a little bit more country. I want both. LOL….. That’s awesome that you’re happy there and I’m stoked to be in your inbox! Thanks for signing up and I look forward to seeing more of you! xo!

  • Amanda @ Once Upon a Recipe
    July 14, 2014 at 9:08 PM

    Cheers to you, your move, and this effing delicious-looking dish! I just want to crawl up in that egg and take a little nap. Yep, I just said that.
    Amanda @ Once Upon a Recipe recently published…Blueberry Lemon Shortcakes with Lemon Whipped CreamMy Profile

  • The FBC Weekly Menu Plan With She Eats | Food Bloggers of Canada
    August 24, 2014 at 3:04 AM

    […] Beautiful Pan Seared Asparagus with Poached Eggs […]

  • A Delayed Culinary Blog Tour
    March 8, 2015 at 5:02 AM

    […] […]

  • The FBC News: Weekend Links Edition For May 16, 2015 | Food Bloggers of Canada
    May 15, 2015 at 11:39 PM

    […] Pan Asparagus and Poached Eggs – from Kristy at She Eats […]

  • Savoury Asparagus Recipes for Spring! - Produce Made Simple
    May 8, 2016 at 9:29 PM

    […] cooked in pancetta drippings is delicious enough, but when She Eats pairs it with a perfectly poached egg, you get a dish thatโ€™s hard to […]