Delicious springtime asparagus paired with butternut squash and courgette ribbons, simply flavoured with dried oregano, garlic and lemon zest makes a delicious bed for a poached duck egg, with its incredibly creamy yolk.
If there is only one reason to be excited about spring, forgetting the promise of sunshine, it’s the start of asparagus season. Asparagus season only lasts for about 6 weeks in the UK and we’re in the middle of it. This recipe provides the perfect way to celebrate the best of the springtime produce before it all disappears until next year.
- 1 cup butternut squash , diced
- 6 asparagus spears , sliced
- 1 courgette cut into ribbons
- 1/4 cup petit pois
- 1/2 red onion
- 1 clove garlic , grated
- zest of half a lemon
- 1/4 cup feta cheese
- 1 tsp Schwartz oregano
- Splash of water
- 1 duck egg
- 5 ml white wine vinegar
- Handful of chopped flat leaf parsley and coriander to garnish
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Bring a pan of water to a gentle simmer with the white wine vinegar.
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In a large pan, heat some oil and cook the red onion for a minute before adding the diced squash. Cook for 5 minutes.
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Add a splash of water to the pan to help the squash to cook. Cook for a further 5 minutes adding more water if needed.
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Stir in the garlic and oregano and add in the asparagus and peas.
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Cook for a further 2 minutes before adding the courgette ribbons. Toss the courgette ribbons through and turn down the heat.
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Now poach the duck egg and set aside once fully cooked.
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Plate up the vegetables and top with the poached egg.
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Garnish with lemon zest, feta cheese and chopped flat leaf parsley and coriander.
I love simple cooking and when so many beautiful vegetables are on the plate I believe that they should do the talking, rather than being masked by a heavy sauce. With that said I decided to keep things simple in this recipe, using only grated garlic, lemon zest for freshness and dried oregano for some Mediterranean flavour.
The ingredient that brings this dish together is definitely Schwartz Oregano – it really brings out the flavour of the vegetables. Dried oregano is a wonderful ingredient to keep stocked in your larder because its aromatic flavour lends itself to so many dishes. I love adding it my Italian-inspired dishes and sprinkling it on top of my Greek salads.
Schwartz stock a vast range of dried herbs and spices and I’m always impressed by the flavour and quality. Dried herbs are great because the flavour becomes so concentrated that a little goes a long way, meaning that they last for some time. My kitchen cupboards wouldn’t be complete without a healthy stash of dried herbs and spices.
Check out that yolk porn! I do love a drippy egg yolk and duck eggs never fail. The rich runny egg yolk creates a lovely sauce that you can dip the asparagus and other veggies into for some eggy goodness. There are so many different textures with the diced butternut squash, courgette ribbons, soft feta cheese, asparagus spears which when mixed together works really well.
What is your favourite springtime vegetable? Which dried herbs and spices can you not live without?
*Recipe commissioned by Schwartz, but all opinions are my own.
This looks just absolutely mouth-wateringly amazing and so colourful x
Oh my goodness this looks gorgeous – your photos have made me hungry!
Yummy, and superb photos!
This looks delicious – I love hash and poached eggs – will have to try it with sweet potato!
Lovely colourful veggie packed dish that I would love for breakfast! And all that runny egg yolk – delicious. A few carefully used dried herbs can really make a dish can’t they?
A lovely Spring recipe! I love Asparagus but I’ve never tried duck eggs before.
really LOVE the look of this dish! Looks filling but also healthy but also yummy – a perfect breakfast to start your day off well, or a nice light lunch. The egg is a great source of protein and feta cheese is a really great ingredient to add to salad’s to make them a little more exciting, especially in summer.
Sounds amazing, although sadly I’m allergic to asparagus! Rather bizarre I know, but it makes me sneeze!!
Delicious!!! i don’t think I’ve ever tried a duck egg before 🙂
This looks absolutely delicious. I haven’t had a duck egg in years! x
This looks so good! I’m not much of a runny egg fa, (it’s a mental thing), but you nailed this dish. It’s always refreshing to see that you can have a great meal without meat.
This looks so delicious! I’m not one for poached eggs, but the combination seems to work well! Love it!
Looks absolutely gorgeous! Love the use of squash xx
This looks so good. Thanks for sharing this recipe.
I hate runny eggs but this looks really delicious. Great recipe and easy to follow.
Thanks Jodie
that looks really delicious
Thanks
Oh my gosh, that looks and sounds so tasty, I might actually have those ingredients in hand… Might be my dinner tonight!
Yikes Jemma your killing it with this recipe, poached eggs are my fav along with asparagus. Never had them together before, I’d say this is amaze. Bookmarked the recipe!!
What a stunning and beautiful dish, I am obsessed with duck eggs, mostly that you get more bang for your buck. 🙂 This will be what I make for my Mom on Mother’s Day for her brekkie/brunch. Thanks for the inspiration.
My dried spice and herb cupboard is overflowing, I seriously have a problem. 🙂
Your posts always make me hungry. This looks so tasty and presents so well too x
Asparagus? Feta? Butternut squash? Egg? YUM!!!
Thanks Anna! It’s full of my favourite things! 🙂
This looks absolutely delicious. Love all the veg. Looks very juice but I think I would have to get someone to make it for me. I don’t think I would have the patience for it. lol
Yum Yum Yum!!!!
Such a delicious dish, I Really want to have this dish. Looks so Yummy and sound so tasty.
Thanks for such a Yum dish
Thank you Laura!
I love asparagus and squash and poached eggs so to me this is the perfect combination of tart and savory flavors!