Culinary Arts

Red Wine Poached Egg, Asparagus, and Mushrooms

Gordon Ramsay

Lesson time 25:55 min

Learn how to sauté and purée to make this vegetarian main course, plus get tips on how to prep vegetables and poach eggs ahead of time for quick assembly when you’re ready to serve.

Gordon Ramsay
Teaches Cooking II: Restaurant Recipes at Home
Start creating dining experiences at home. Learn to cook restaurant-inspired dishes with tips for time-saving prep to show-stopping presentation.
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Cooking at home is the new going out

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I can hardy wait to show off what I have learned. I have already successfully completed a couple of his dishes and they are incredible. I never thought I could cook like that!

I love this class. Way beyond learning new recipes, I learned techniques that will serve me for years to come... and I can't wait to try more of the recipes!

Very interesting and informative. I love how he conducts everything with precision. Hope he can have more classes like this in the future

I've only made a few of the recipes but each has turned out great. If I, a complete novice, can produce great food from these videos then they've hit the mark. Well done and thank you.



all right. asparagus is done. unfortunately my puree is not as supposed to be. i make just a little bit so had problems puree it. well let's call it technical difficulties lol but the rest was great.


Beautiful plate. I’d like to learn how to serve this for 2-6 people. Serving for groups is key. How do we prepare for a dinner party?

Pete M.

Awesome prep. The notes indicated several alternates for lemon salt and thyme. Trumpet mushrooms are not available. Is there a recommended alternate? I am considering large portabello sliced trumpet size.

Renee B.

Is this one serving? I wonder about the timing of making this side along with an entree? Has anyone made more than one dish at the same time?

A fellow student

I loved this lesson and the dish. I can't wait to make it. We eat asparagus at least once a week. I am excited to make it in a different way! Thanks Chef!

J J.

The asparagus puree was heaven - just awesome! Unfortunately my asparagus spears came out a bit bitter, and I couldn't keep the poached egg from getting destroyed in the wine, but all in all - excellent. Good fun - great food!

A fellow student

Can't wait to try this. Don't see the "tip" for prepping eggs beforehand. Am I missing something?

A fellow student

What was done to the asparagus puree off camera? Out of the blender it was off-white with a drab greenish hue. When he squeezed it onto the plate, it was Emerald City.

A fellow student

I have used a similar technique for the asparagus. It does make a difference in flavor. Much deeper and well rounded. Would like to know what was in your stock. I would think that would be crucial.

Clair G.

Also, as a private Chef I am always plating for 8+ simultaniously, I have researched extensivley how to poach for 8+ at the same time and never found a successful method. Was REALLY hoping Chef Ramsay might have a Master level trick for me, was disappointed, like so many other times before, to watch only one made. Anyone out there have a trick I might not have already heard of???