Real Recipes From Real Home Cooks ®

poached eggs with asparagus and lemon butter

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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:

(1 rating)
yield 4 serving(s)
prep time 20 Min
method Stove Top

Ingredients For poached eggs with asparagus and lemon butter

  • 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
  • 2
    english muffins, split and toasted
  • 1 dash

How To Make poached eggs with asparagus and lemon butter

  • 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.