ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

With its mild earthiness and great texture (provided it’s cooked properly), asparagus is one of spring’s most anticipated foods. It starts showing up on restaurant menus in March and April, often served with a poached egg or an eggy sauce like Hollandaise. Thanks to its high water content, asparagus is a great candidate for microwaves—just be careful not to overdo it. In our 1,000-watt machine, a single serving cooks perfectly in just 30 seconds. Once the spears are ready, we chop them, then top them with a <a href="https://www.chefsteps.com/activities/75-c-egg">75 °C Egg</a>—prepared with a sous vide technique that takes the guesswork out of poaching—and <a href="https://www.chefsteps.com/recipes/crispy-prosciutto">Crispy Prosciutto</a>. We love the way the runny egg coats the tender asparagus, while the ham lends crunch and saltiness. At once simple, satisfying, and sophisticated, this is the perfect dish for a spring brunch or the first course of an alfresco dinner party.