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Asparagus with Poached Eggs and Parmesan

May 06, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

A few key ingredients go a long way in this light and tasty 20-minute dish. Lightly blanched asparagus gets tossed in lemon juice, parsley, a little butter and garlic, and Parmesan. It’s a subtly salty and tart backdrop for rich, runny egg yolk. Smoked wild salmon or crisped prosciutto would make a delicious addition. Don’t forget to store your asparagus properly to keep them fresher, longer. Check out the Kitchen Tip of the Week from the It’s A Celebration column for more info.

Ingredients – Serves 4
  • 8 large eggs
  • 1 teaspoon white vinegar
  • 1 teaspoon salt, divided
  • 2 bunches asparagus spears, trimmed (about 40)
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, chopped
  • 1 tablespoon unsalted butter
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely chopped fresh parsley
  • Freshly ground black pepper, to taste
  • 4 tablespoons coarsely grated fresh Parmesan cheese, divided

Directions

1. Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and ½ teaspoon salt; bring to a boil over medium-high heat.

2. Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3–4 minutes or until crisp-tender. Remove asparagus with tongs, and set aside.

3. Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and sauté about 1 minute. Turn off heat; add butter, and swirl pan. Add lemon juice, parsley, remaining salt, and pepper; swirl pan again to combine. Add asparagus and 2 tablespoons Parmesan; then toss with lemon-butter sauce to coat.

4. Slowly pour each egg into the boiling poaching water; cook 2 minutes. Turn off heat, and remove pan from burner. Divide asparagus among 4 plates. (Bring plates close to pan with poached eggs, and place a folded clean kitchen towel next to plates.)

5. Remove the eggs from water with a slotted spoon, 1 at a time, blotting bottom of spoon on towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each serving, and sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.

Gand, Gale. “Asparagus with Poached Eggs and Parmesan.” Gale Gand's Brunch! 100 Fantastic Recipes for the Weekend's Best Meal. Epicurious.com. 28 April 2015. Web. http://bit.ly/1JXlLFE

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