POACHED EGGS WITH ASPARAGUS AND LEMON BUTTER

Ellen Bales

By
@Starwriter

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


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Rating:

Serves:

4

Prep:

20 Min

Method:

Stove Top

Ingredients

1/4 c
(1/2 stick) butter, softened
1 1/2 tsp
minced fresh parsley
1 1/2 tsp
minced fresh tarragon - or - 1/2 tsp. dried tarragon
1 tsp
lemon juice
1/2 tsp
grated lemon peel
1/4 tsp
salt, divided
16
fresh asparagus spears, trimmed
1 Tbsp
white vinegar
4
eggs
2
english muffins, split and toasted
1 dash(es)
pepper

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #tasty, #classy