Cassava Waffles with Jammy Eggs, Asparagus & Parsley-Lime Verde
Savory cassava waffles with eggs, greens, and zippy herb sauce.
Daily recipe · April 25, 2026
A little about this dish
This brunch leans Brazilian without slipping into the usual playbook: crisp-edged cassava waffles topped with jammy eggs, quick sautéed spring asparagus, and a vibrant parsley-lime verde that wakes up a cool, cloudy morning. Cassava flour gives the waffles a toasty, lightly chewy interior, while nutty queijo meia-cura or Parmesan adds savory depth. Parsley stars in the bright green sauce, tying everything together with freshness and color.
Ingredients (for 2)
- Flat-leaf parsley — 1 packed cup — leaves and tender stems, divided
- Cassava flour (farinha de mandioca fina or tapioca/cassava baking flour) — 3/4 cup
- Asparagus — 8 oz — trimmed and cut into 2-inch pieces
- Large eggs — 4 — room temperature
- Queijo meia-cura or parmesan — 1/2 cup — finely grated
- Milk — 1/2 cup
- Plain greek yogurt — 2 tbsp
- Radishes — 2 small — very thinly sliced
- Lime — 1 whole — zested and juiced
- Garlic — 1 small clove — grated
- Baking powder — 1 tsp
- Red pepper flakes — 1/4 tsp
- Honey — 1 tsp
- Extra-virgin olive oil — 4 tbsp — divided
- Unsalted butter — 1 tbsp — melted, plus more for waffle iron if needed
- Kosher salt — 1 tsp — divided, plus more to taste
- Black pepper — 1/2 tsp — plus more to taste
Preparation
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Step 1 — 🥚💧⏲️Bring a small saucepan of water to a gentle boil. Add the eggs and cook for 7 minutes for jammy centers. Transfer to ice water, cool for 5 minutes, then peel.
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Step 2 — 🌿🍋🫒Blend or finely chop 3/4 cup parsley with the lime zest, 2 tablespoons lime juice, garlic, honey, red pepper flakes, 3 tablespoons olive oil, 1/4 teaspoon salt, and a few grinds of black pepper until bright and spoonable.
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Step 3 — 🧇🥣🌾Preheat the waffle iron. In a medium bowl, whisk together the cassava flour, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
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Step 4 — 🥛🧈🧀In another bowl, whisk the milk, Greek yogurt, melted butter, and 2 tablespoons olive oil. Stir in the grated queijo meia-cura or Parmesan and the remaining 1/4 cup parsley.
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Step 5 — 🥄⏳✨Fold the wet mixture into the dry ingredients until no dry spots remain. Let the batter rest for 3 minutes to hydrate.
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Step 6 — 🥬🔥🍋Heat a skillet over medium-high heat with the remaining 1 tablespoon olive oil. Add the asparagus, season lightly with salt and pepper, and cook for 3 to 4 minutes until crisp-tender and lightly blistered. Squeeze over a little lime juice.
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Step 7 — 🧇🧈🔥Lightly grease the waffle iron with extra butter if needed. Cook the batter until the waffles are deep golden and crisp, about 4 to 6 minutes total.
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Step 8 — 🔪🥚🧂Halve the peeled eggs and season the cut sides with a pinch of kosher salt and black pepper.
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Step 9 — 🍽️🥚🌿Place the waffle pieces on plates. Arrange the asparagus over and around them, then add the egg halves. Spoon the parsley-lime verde over the waffles and eggs.
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Step 10 — 🌸🧀✨Top with the sliced radishes, extra cheese if you like, a few parsley leaves, and a tiny drizzle of olive oil. Serve right away while the waffles are crisp.
A final fox tip
This dish borrows from Brazilian pantry staples and flavors rather than copying a single classic: cassava flour and cheese nod to pão de queijo, while the parsley-lime verde keeps the plate fresh and modern. For extra richness, add sliced avocado; for a sharper edge, swap radish for quick-pickled shallot. Kids can help whisk the batter and decorate the plates with radish slices and parsley leaves.