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Asparagus and Mushroom Brunch Dish

Contributed by: News Canada

Preparation Time: 10 minutes - Cooking Time: 12 minutes


  • 1/2 cup (125 mL) olive oil, divided
  • 1 tbsp (15 mL) Dijon mustard
  • 3 tbsp (45 mL) lemon juice
  • 3 tbsp (45 mL) minced fresh parsley, chives or 2 tsp (10 mL) tarragon
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 lb (500g) sliced mixed fresh mushrooms
  • 2 tbsp (25 mL) minced onion
  • 2 cloves garlic, minced
  • 2 tbsp (25 mL) balsamic vinegar
  • 4 soft poached eggs
  • 1 1/2 lbs (750 mL) trimmed asparagus spears


  • chopped parsley
  • chives or tarragon (optional)


In a small bowl or measuring cup whisk 1/4 cup (50 mL) olive oil, mustard, lemon juice, parsley, chives or tarragon and 1/4 tsp (1 mL) each salt and pepper together. Set aside for dressing.

In large skillet heat remaining 2 tbsp (25 mL) olive oil over medium- high heat. Saute mushrooms and onion 3-5 minutes or until starting to release their moisture; stir in garlic, balsamic vinegar and remaining 1/4 tsp (1 mL) each salt and pepper. Heat for 1 minute and remove from heat; stir in 3 tbsp (45 mL) dressing and keep warm.

While eggs are poaching cook asparagus in large skillet of boiling water 3-4 minutes or just until crisp-tender; drain; toss with 1/4 cup (50 mL) dressing. Divide asparagus among 4 serving plates; spoon warm mushrooms on top of asparagus. Place a poached egg on top of mushrooms and drizzle remaining dressing over eggs. Garnish with herbs if desired.


Omit poached eggs and top mushrooms with 1/2 (125 mL) cup crumbled chevre (soft goat cheese).


Poach eggs a few hrs or a day ahead and with slotted spoon remove cooked eggs to cold water; refrigerate until needed. Then remove with slotted spoon and place in hot water to reheat.

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Serving Size: Makes 4 Servings

Nutritional Information: Per Serving: Calories: 378; Sodium: 423 mg; Protein: 11.3 g; Fat: 32.9 g; Carbohydrates: 13 g; Dietary Fibre: 4.5 g

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