I realize that I may be taking my toast obsession a wee bit too far.

Roasted Sesame Asparagus Toasts with Poached Eggs I howsweeteats.com



It’s Monday and I have the most perfect lunch for you to ever exist in the universe.

Well, besides tacos.

But I mean, like, the most perfect lunch to ever exist in the universe that will take you a teeny amount of time to make in your kitch. And you can still have time to make a margarita because… Monday.

Margarita Monday might be my summer (…spring) project.

Roasted Sesame Asparagus Toasts with Poached Eggs I howsweeteats.com

I’ve already decided that today will be a whole heck of a lot better than yesterday because I completely bit it in the grocery store while juggling a loaf of bread, a pineapple and a block of white cheddar.

We are talking like crazy wipeout – a slip so big that I nearly tore my jeans and had five people running up to me asking if I was okay while all I wanted to do was remain sprawled on the floor in my own puddle of awkward clumsiness.

P.S. I’m sure it had nothing to do with the four-inch wedges I was wearing because that’s normal life.


Today is better than yesterday.

Also because: runny eggs.

Roasted Sesame Asparagus Toasts with Poached Eggs I howsweeteats.com

Do you have any idea how much I love the asparagus egg combo? Here’s a hint. Sometimes… I eat roasted asparagus for lunch with fried or poached eggs. Like, that is it. And it’s all I WANT to eat. I adore it that much. No bacon or toast or anything.

It’s totally nuts.

So that means that I lose my freaking mind over it, because if it’s enough for me to love my lunch? It’s a thing. And then to go add toast? Ha. I’m done.

Oh! Except I added some lemon garlic aioli on the toast first.

Yes. I know. Life is fabulous.

And occasionally ridiculous.

Roasted Sesame Asparagus Toasts with Poached Eggs I howsweeteats.com

After I shared my last fontina-smothered roasted vegetable toasts with eggs, I thought I was done for a while. Well. I tried to be done. The list of things I will smash on toast is endless and diverse, so if I could have a blog of only things on toast? I’d do it.

But in the attempt to share all the different things I love to eat with my invisible internet friends, I’m at least trying to limit my toast “recipes” to once a month. Errr. Maybe twice. We shall see.

This isn’t any plain old asparagus. I like to roast it with toasted sesame oil and seeds – by far my favorite flavor to throw on the green stuff. It just WORKS.

Your perfect lunch is some thick and seedy toasted bread, a (rather heavy handed) drizzle of lemon garlic aioli, your sesame asparagus and a big fat egg. Cooked any way you like it. Even if you aren’t a runny yolk fan, hard boiled egg over asparagus is equally as fantastic.

Tryyyyy it. Puhlease.

Roasted Sesame Asparagus Toasts with Poached Eggs I howsweeteats.com


Roasted Sesame Asparagus Toasts with Poached Eggs

Yield: serves 4

Total Time: 35 minutes


1 pound asparagus spears (about 20-25 thin spears), stems trimmed
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
4 eggs, poached or cooked to your liking
4 thick slices whole grain toast
2 green onions, thinly sliced

lemon garlic aioli
1/2 tablespoon dijon mustard
1 large egg yolk
2 garlic cloves, minced
2 tablespoons fresh lemon juice
1/2 cup olive oil
1 tablespoon whole grain mustard
a pinch of salt + pepper


Preheat the oven to 400 degrees F. Spread the asparagus on a nonstick baking sheet in a single layer, then drizzle with the olive oil and season with salt and pepper. Roast for 15 to 20 minutes. When the asparagus is finished, remove it from the oven and immediately drizzle with the toasted sesame oil and seeds. (as a note, I like to whisk together the aioli and then poach the eggs while the asparagus is roasting.)

To assemble the toasts, drizzle the toast with a tablespoon or so of the lemon garlic aioli. Layer a few asparagus spears on top - as many as you want - followed by the egg. Season the egg with a bit of salt and pepper then sprinkle some green onions on top. Serve immediately.

lemon garlic aioli
Whisk together the dijon mustard, egg yolk, garlic and lemon juice in a large bowl until combined. Slowly stream in the olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in the whole grain mustard and taste, then season with salt and pepper as desired.

Roasted Sesame Asparagus Toasts with Poached Eggs I howsweeteats.com

Perfection right?

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92 Responses to “Roasted Sesame Asparagus Toasts with Poached Eggs.”

  1. #
    Belinda@themoonblushbaker — March 17, 2014 @ 6:57 am

    Egg obsession is welcome any time I read your blog. You simply have the best photos shots of it! The lemon has been going around and I fully welcome any addition to the recipe books


  2. #
    Tracy | Peanut Butter and Onions — March 17, 2014 @ 7:01 am

    You can never take anything to far with food. I love asparagus, and I love toast.. heck I even like eggs. I’ll try it for sure


  3. #
    Chloe @ foodlikecake — March 17, 2014 @ 7:04 am

    I happen to love your toast obsession! You never seem to run out of good ideas for eggs and toast :-)


  4. #
    Cara's Healthy Cravings — March 17, 2014 @ 7:04 am

    I am usually not home at lunch to make something as fabulous as this, but I will put it on my dinner plan this week and serve it with a big salad on the side. Fabulous idea.
    I love sesame oil/seeds in most thins, so I am sure i will love this to bits!


  5. #
    Taylor @ Food Faith Fitness — March 17, 2014 @ 7:06 am

    Ahhh sorry to hear about the wipeout! That is the absolute worst! Good thing you had all these runny yolks to face plant into. Never apologize for runny yolks. These look insane delish! Pinned


  6. #
    Averie @ Averie Cooks — March 17, 2014 @ 7:13 am

    This look fab! There is something with asparagus today…you’re the 4th blog in literally 5 that I’ve been to that’s made asparagus! Good thing I have some on hand :) pinned


  7. #
    Laura (Blogging Over Thyme) — March 17, 2014 @ 7:36 am

    I have an unhealthy obsession with asparagus right now. I feel like I could just eat it by itself like 5 times a day and be pretty damn happy. This looks so good!!!

    Also, I’m incredibly surprised I haven’t wiped out this winter yet. Maybe today is my day!


  8. #
    Angela @ Eat Spin Run Repeat — March 17, 2014 @ 7:43 am

    Perfection –> YES! This is beautiful! And I most certainly will be trying this. Sorry to hear about your grocery shopping incident! I would have been the 6th person running up to ask if you were ok had I been there too, but chances are I would have fallen over as well considering I ALWAYS find myself doing the juggle – you know, you go in thinking you only need a few things and end up getting to the checkout and sprawling EVERYTHING out just seconds before it drops to the floor? I’m that girl. I hope you’re not too bruised and that your wedges are ok too! :)


  9. #
    Brie @ Entrée the Giant — March 17, 2014 @ 7:44 am

    Your toast > my toast.


  10. #
    Carol Anne @ Rock Salt — March 17, 2014 @ 7:47 am

    This is so beautiful… I DIE! Eggs and asparagus are the best.


  11. #
    Amy — March 17, 2014 @ 8:21 am

    Toast Tuesdays! Why not once a week. I mean there’s breakfast toast, lunch toast, snack toast, appetizer toast, even dinner toast. Do it up!

    That egg looks to die for right now.


  12. #
    Meagan @ A Zesty Bite — March 17, 2014 @ 8:32 am

    What a great recipe and keep the eggs a comin’. Hope today is better plus no falling.


  13. #
    Ashley — March 17, 2014 @ 9:03 am

    SO excited for asparagus season and ANYthing on toast.


  14. #
    Mallory @forkvsspoon — March 17, 2014 @ 9:52 am

    Gah! There is nothing better than a runny egg and toast…and then you added asparagus !! Oh, and looking forward to Margarita Mondays!


  15. #
    Trisha (Stew or a Story) — March 17, 2014 @ 10:00 am

    Toast perfection! I’ve recently become obsessed with aioli and can’t wait to make this one.


  16. #
    Kim in MD — March 17, 2014 @ 10:17 am

    This looks amazing and I wish I were eating it right now! Sadly I am snowed in (8 inches of snow overnight) and don’t have asparagus! As soon as I can get out to the store I am making this!. Happy St. Patricks Day!


  17. #
    joelle (on a pink typewriter) — March 17, 2014 @ 11:00 am

    That looks amazing! I had poached eggs on top of avocado toast on Friday, and I was in heaaaaven.


  18. #
    Charlotte M. — March 17, 2014 @ 11:07 am

    I find it so amazingly awesome that this post happened to show up today…because yesterday, for the first time ever, I attempted to make poached eggs! This only after I discovered just this past Saturday that I might actually like runny egg yolks, even though I’m not a huge egg fan (gasp!). I actually happened to peruse your blog first to try and find how you make your poached eggs. Either I’m blind or I just couldn’t find it anywhere on here (usually I’m blind). So I turned to Pinterest…of course. But I’m still curious how you make yours, because as an invisible internet friend, I have to be curious about how you make them. It’s much more important than some stranger from Pinterest telling me how to do it. What do they know anyway?


    • Jessica — March 18th, 2014 @ 12:32 pm

      i use deb from smitten kitchen’s method! it has never failed me: http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/


      • Charlotte M. — March 20th, 2014 @ 3:43 pm

        Thanks lady! This will be my weekend experiment. Faux. Show. (Is it crazy that I just had the thought of putting a poached egg along side that amazingly delicious looking quattro formaggi flatbread? What better to sop up the runny yolk than cheesiness on top of cheesiness on top of bread?)

  19. #
    Caitlin — March 17, 2014 @ 11:12 am

    Would you be willing to do an “exactly how I…” post on poaching eggs? :)


  20. #
    Ashley — March 17, 2014 @ 11:18 am

    Yessssss to Margarita Monday!!!!
    Also dying to shove this in my face. It looks incredible!


  21. #
    Bianca @ Confessions of a Chocoholic — March 17, 2014 @ 11:26 am

    Now I know what I am having for lunch!


  22. #
    Katrina @ Warm Vanilla Sugar — March 17, 2014 @ 11:26 am

    Keep the toast coming! Put it alllll on the toast. I’m freaking loving it!


  23. #
    molly yeh — March 17, 2014 @ 11:30 am

    soon i will get over the weird pee side effects of asparagus. and just as soon as that happens, i am going to make this.


  24. #
    RavieNomNoms — March 17, 2014 @ 11:39 am

    That looks absolutely amazing! I mean what a perfect brunch item!


  25. #
    Emily Ringelman — March 17, 2014 @ 11:48 am

    I just ate this for lunch (making it my 3rd How Sweet recipe in 7 days) and oh my gosh, it was delicious. I didn’t have any fresh lemon, so I used a bit of white wine vinegar in the ailoi instead, and I will admit that I added a piece of bacon. Om nom nom.


    • Jessica — March 18th, 2014 @ 12:33 pm

      you made my day. thank you! so glad you enjoyed.


  26. #
    Nadja - Cinnamon, please — March 17, 2014 @ 11:59 am

    This looks incredibly good!

    // Nadja


  27. #
    Skye — March 17, 2014 @ 12:31 pm

    These are just such beautiful photos. Stunning.


  28. #
    fabiola@notjustbaked — March 17, 2014 @ 12:52 pm

    You can’t quit the eggs because they are the best! That bread makes it for, it looks soo good.


  29. #
    Stefanie @ Sarcastic Cooking — March 17, 2014 @ 1:27 pm

    I love the egg and asparagus combo too! There is a place by my house that makes the best eggs benedict with roasted asparagus. I want to recreate it so bad! But in the mean time, THIS!!! Love!


  30. #
    Laura @ S.S. Heart — March 17, 2014 @ 1:27 pm

    OH. MY. GOSH. mouth watering…I need this in my life (and belly)


  31. #
    Eileen — March 17, 2014 @ 1:30 pm

    Hey, there is no such thing as too many eggs! Especially if that means you get a gush of runny yolk over a plate of asparagus this beautiful. :) Hooray!


  32. #
    allie@sweetpotatobites — March 17, 2014 @ 1:48 pm

    I really want to learn to like asparagus and this recipe looks like the perfect way to get me started!


  33. #
    Laura — March 17, 2014 @ 2:22 pm

    I do not think this is taking your toast obsession too far – looks incredible!


  34. #
    In a Trendy Town — March 17, 2014 @ 2:46 pm

    Very healthy and 3 things we love, eggs, asparagus and this bread…amazing taste!



  35. #
    Brittany from Counting My Cupcakes — March 17, 2014 @ 2:55 pm

    Perfection indeed! I also love how you abbreviated kitchen to kitch. Oh boy, it’s dangerous that I’ve learned of that one. I love abbreviations too much. I can’t wait to get in my kitch and make this toast! Hope you’re having a better day than yesterday!


    • Jessica — March 18th, 2014 @ 12:33 pm

      haha i hate myself for saying kitch. i will never be able to say kitchen normally again.


  36. #
    Amanda — March 17, 2014 @ 4:42 pm

    This looks too good. I love asparagus and eggs, and you can never go wrong with toast!


  37. #
    Angelyn @ Everyday Desserts — March 17, 2014 @ 5:27 pm

    This post made me ridiculously hungry. This is just …. fantastic.


  38. #
    Mariah and Coty@quirksandtwists — March 17, 2014 @ 7:47 pm

    Mmm, poached egg love!


  39. #
    ATasteOfMadness — March 17, 2014 @ 7:53 pm

    I actually tried roasted asparagus for the first time a couple of hours ago. It is so good, I have no idea why I haven’t done it before!
    If only I saw this first. I could have jazzed them up a little more :)


  40. #
    Lisa @ Simple Pairings — March 17, 2014 @ 8:41 pm

    I’m with you! I’ve been on an egg kick for so long now, I can’t even remember when I haven’t been on this kick. Every morning, I rush through my routine just so I can fry an egg on the stove and put it on top of toast. Much more worth it than spending that time on my hair, right? After all, ponytails are still in these days, right?


  41. #
    Alex — March 17, 2014 @ 9:36 pm

    I love toast and poached eggs. I usually help myself to them about twice a week. I never tried them with sesame & asparagus – this will be something I’ll have to try. They look delicious :)


  42. #
    Krista @ Joyful Healthy Eats — March 17, 2014 @ 9:54 pm

    Yup, the most perfect breakfast, lunch, or dinner ever. Good news for me is I currently have all those ingredients in my frig… eeekk leaping for joy! :) Pinned


  43. #
    Amanda — March 17, 2014 @ 10:39 pm

    I thought you would like these. http://becomingmartha.com/sprinkle-filled-pixie-sticks/ My birthday is on Friday and I want to make them for it.


    • Jessica — March 18th, 2014 @ 12:34 pm

      how fun are those?! gah!


  44. #
    Hailey — March 17, 2014 @ 10:46 pm

    There’s something about runny eggs, right?

    Your pictures are flawless.


  45. #
    Ari@ThE DiVa DiSh — March 18, 2014 @ 12:43 am

    I love the idea of toast with a pile of toppings and drippy eggs!!


  46. #
    Emilie@TheCleverCarrot — March 18, 2014 @ 8:52 am

    So pretty! Love the sesame seeds… what a yummy dish. I want all of it! :)


  47. #
    HeatherChristo — March 18, 2014 @ 8:54 am

    These are gorgeous. Can’t get enough runny eggs honestly! I love sesame with asparagus, but would not have thought about it with the egg/toast combo- lovely.


  48. #
    Nicole ~ Cooking for Keeps — March 18, 2014 @ 9:56 am

    Definitely a perfect lunch. Or breakfast! Or dinner! I never get sick of runny eggs. And if it makes you feel any better, over the weekend I tripped over my own feet and fell in front of about 100 people at a wedding…on the dance floor…in a dress…into the speaker…Exactly why I never dance – I’m such a klutz.


  49. #
    Jennie @themessybakerblog — March 18, 2014 @ 10:44 am

    For me, poached eggs make the best meal. I discovered them in Charleston and fell in love. Now I eat poached eggs as often as I can. Just the other day, I balanced one too many 12-packs of soda on my cart, hit a bump, and they all went crashing into the parking lot. Real life happens. Love this recipe!


  50. #
    Cate @ Chez CateyLou — March 18, 2014 @ 11:45 am

    Don’t quit the eggs! Or the toast! Your toast recipes look absolutely incredible! I would eat this for breakfast lunch or dinner – yum!!



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