This dish serves four and is really easy, tasty, light, and healthy! If you would prefer two eggs per person simply poach eight eggs. ;-)
Ingredients:
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1 lb. thin asparagus, trimmed and broken into quarters
4 large or extra large eggs
freshly squeezed lemon juice, for drizzling to taste
extra virgin olive oil, for drizzling to taste
fresh Parmesan cheese, finely shredded, to taste
salt and pepper, to taste
Directions:
Completely prepare one pot for poaching the eggs and one pot for cooking the asparagus to be ready for cooking at the same time.
Steam the asparagus until they are just tender, about 2 to 3 minutes, drain and then evenly divide onto four serving plates.
Meanwhile, poach eggs until whites are set, yet yolks are still soft, about 2 to 3 minutes.
Remove eggs, one at a time, from water with slotted spoon, allowing water to drain from each. Top each asparagus prepared plate with one egg, drizzle with lemon juice, drizzle with olive oil, season with salt and pepper, sprinkle with Parmesan cheese, and serve.
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August 2, 20120 found this helpful
Top Comment
Looks fantastic! I do something like this on weekends. I start with a toasted English muffin, place fresh crab meat on it. Then add the poached eggs and then the asparagus, then top it with sauce Bearnaise. It's called Eggs Oscar.
Prepare asparagus and break into bite size pieces, if desired. Melt the butter in a medium saucepan. Add sesame seeds and cook, while stirring, over moderate heat, until lightly browned.
Hollandaise sauce is high fat high calorie but I wanted a way to make asparagus have the flavor of it without all the junk. I played around and came up with this simple dressing.
It will depend on how many spears of asparagus per pound and how thinly the deli department slices the roast beef as to how many appetizers this will make, but generally it's about 3 dozen.
Easy and flavorful! The easiest way to grill asparagus is to thread several asparagus spears on to two parallel soaked wooden skewers and repeat, if necessary, until all are skewered before coating with the oil mixture.
Robin Diamond Post Medal for All Time! 5,887 Posts
March 17, 2010
Heat cream cheese and milk over low heat; stir until smooth. Stir in bleu cheese and onion salt. Serve over hot asparagus. Top with additional bleu cheese, if desired.<
Heat pan and add oil. Add remainder of ingredients except asparagus. Cook until it comes to a boil. Shut off flame or move pan off ring. Now add asparagus and toss lightly.
Robin Diamond Post Medal for All Time! 5,887 Posts
May 10, 2009
Asparagus is one of my favorites. This is a great recipe.Preheat oven to 325 degrees F. Combine first 4 ingredients and 3/4 cup cheese in blender container.