POACHED EGGS AND ASPARAGUS
This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.
Provided by Melissa Weiner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
- Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
- Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 17.2 g, Cholesterol 223.6 mg, Fat 18.4 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 729.6 mg, Sugar 4.2 g
ROASTED ASPARAGUS PROSCIUTTO AND EGG
Yes, cooking prosciutto does make dishes salty, but the taste of this dish is actually quite mild and pleasant to my palate.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add prosciutto; cook, stirring, until golden and rendered, 3 to 4 minutes. Sprinkle prosciutto and oil over asparagus. Season with black pepper and toss to coat. Roast in the preheated oven for 10 minutes. Toss and return to oven until firm yet tender to the bite, 5 minutes.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
- Drizzle asparagus with lemon juice. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 5.1 g, Cholesterol 175.3 mg, Fat 15.7 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 4.1 g, Sodium 446.3 mg, Sugar 2.4 g
BUTTER-BRAISED ASPARAGUS
For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
- Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
- Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram
GRILLED ASPARAGUS WITH POACHED EGG, PARMIGIANO AND LEMON ZEST
Steps:
- Preheat a grill pan or grill to medium-high heat.
- Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.
- Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.
- Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water. Reserve.
- To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula among 4 individual plates. Arrange the asparagus on top of the arugula on each plate.
- While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with some salt, Parmigiano and lemon zest. Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias. Lean the toast halves against each egg.
- Voila!
ASPARAGUS SOUP WITH LEMON AND PARMESAN
This asparagus soup tastes rich, yet it's made without heavy cream - just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.
Provided by Jennifer Segal
Categories Soups
Yield 4-6
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
- In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces.
- Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
- Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
- Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
- Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
- Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)
Nutrition Facts : Calories 160, Fat 10 g, Carbohydrate 10 g, Protein 10 g, SaturatedFat 6 g, Sugar 3 g, Fiber 2 g, Sodium 593 mg, Cholesterol 22 mg
POACHED EGGS WITH ASPARAGUS AND LEMON BUTTER
This elegant egg dish is a cinch to make, and it's bursting with spring flavor. Include it on a brunch menu, with assorted fruit and sides, when fresh asparagus is abundant. -Holly Gomez, Seabrook, New Hampshire
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine butter, parsley, tarragon, lemon juice and zest and a dash of salt; chill until serving., In a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 3-4 minutes or until crisp-tender., Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a custard cup or saucer; holding cup close to surface of water, slip eggs into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water., Spread 1-1/2 teaspoons lemon butter over each English muffin half; top with 4 asparagus spears, 1 egg and another 1-1/2 teaspoons lemon butter. Sprinkle with pepper and remaining salt.
Nutrition Facts : Calories 258 calories, Fat 17g fat (9g saturated fat), Cholesterol 242mg cholesterol, Sodium 355mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
POACHED EGGS WITH ASPARAGUS AND LEMON BUTTER
Who would ever think that such an elegant-looking dish could be so simple to prepare? But it is both easy and delicious! Recipe: Country Woman Photo: tastespotting.com
Provided by Ellen Bales
Categories Eggs
Time 20m
Number Of Ingredients 11
Steps:
- 1. In a small bowl, combine butter, parsley, tarragon, lemon juice and peel and a dash of salt; chill until serving.
- 2. In a large saucepan, place steamer basket over 1 inch of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 3-4 minutes or until crisp-tender.
- 3. Meanwhile, place 2-3 inches of water in a large skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a custard cup or saucer, holding cup close to surface of water, slip eggs into water.
- 4. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
- 5. Spread 1-1/2 tsp. lemon butter over each English muffin half; top with 4 asparagus spears, 1 egg and another 1-1/2 tsp. lemon butter. Sprinkle with pepper and remaining salt.
SPRING ASPARAGUS AND POACHED EGG
Here's a fresh simple way to enjoy seasonal asparagus with poached egg. Makes a lovely light spring meal or starter.
Provided by Tom Kitchin
Categories Light meals & snacks
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the asparagus in a large bowl of iced water to freshen and bring out the colour.
- Bring a large pan of water to the boil and add the white wine vinegar.
- To poach the eggs, stir the boiling water to form a whirlpool and crack the eggs into the water, one or two at a time. Poach for three minutes, or until the white is cooked and the yolk is runny. Remove with a slotted spoon and set aside.
- Meanwhile, heat a little olive oil in a non-stick frying pan with a lid. Take 10 of the asparagus spears and roll them in the hot oil. Add a little chicken stock and a knob of butter and season with salt and pepper before covering with a lid.
- Cook gently for 3-4 minutes, adding a little of the remaining chicken stock if needed.
- Once the asparagus is cooked, remove from the pan and set aside. Simmer the cooking liquid until the volume of the liquid has halved, adding a little butter to thicken and a dash of sherry vinegar or balsamic vinegar, to taste.
- Finely slice the reserved raw asparagus spears lengthways.
- Serve the cooked asparagus and poached eggs in shallow bowls with a little of the sauce, and garnish with the slices of raw asparagus.
PAN-ROASTED ASPARAGUS WITH POACHED EGGS AND BROWN BUTTER-LEMON HAZELNUTS
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425° F.
- Place asparagus spears in a small baking pan. Brush with olive oil and season with salt and pepper. Roast asparagus for 4 to 5 minutes, or until just crisp-tender. They will continue to cook a bit after you remove them from the oven.
- In a small sauté pan, melt butter over medium heat until it sizzles. Add hazelnuts and thyme and cook, stirring frequently, until hazelnuts are a deep golden brown. Season with salt and pepper and squeeze as much of the lemon into the pan as you desire.
- In a small saucepan, bring water to a bare simmer and add vinegar. Break eggs, one by one, into a small bowl and then gently slide them into the simmering water. Cook for 4 to 6 minutes, depending on your preference for doneness. Using a slotted spoon, remove eggs from the water and allow to drain for a moment on paper towels.
- Arrange 5 small or 3 fat asparagus spears on each of 4 plates. Season each egg with salt, pepper and chives and place 1 egg on top of each bundle of asparagus. Scatter hazelnuts over the top and serve immediately.
POACHED EGGS AND PARMESAN WITH FRESH ASPARAGUS AND LEMON BUTTER SAUCE
Yield 2
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan over medium heat and sauté the garlic for a few seconds. Turn off the heat, add the butter and swirl the pan until the butter has melted. Mix in the lemon juice and parsley and season.
- Add the asparagus and Parmesan and toss until the asparagus is well coated.
- Arrange the asparagus on serving plates. Top with the poached eggs, pour over the remaining pan juices from the asparagus and serve hot, garnished with the Parmesan shavings.
Nutrition Facts :
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- Take the end of each asparagus spears between your thumb and forefinger and bend until it breaks.
- Transfer the asparagus tips to a baking tray, drizzle olive oil over and season with salt and pepper.
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3/5 (1)Total Time 25 minsServings 4Calories 256 per serving
- 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 1/2 teaspoon salt; bring to a boil over medium-high heat.
- 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.
- 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.
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- 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 1/2 teaspoon salt; bring to a boil over medium-high heat.
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- Preheat oven to 425 degrees F. On a rimmed baking pan, arrange asparagus in a single layer. Drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast 10 to 12 minutes or until asparagus is tender.
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