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Ingredientes
- 2 lb medium-sized asparagus Sea salt as needed
- 4 Tbsp. unsalted butter
- 1 Tbsp. lemon juice
- 4 lrg free-range Large eggs White vinegar as needed
- 4 Tbsp. freshly-grated Parmesan cheese Lemon wedges for serving
Direcciones
- Start by bringing large pot of water to a boil. While waiting for the water, snap the woody ends from the asparagus. Gently tie the asparagus into two bundles, in two places with string.
- When the water boils, add in the asparagus bundles and half a handful of salt. Cook till the asparagus is just tender and bright green, about 4 min.
- Remove the asparagus bundles from the pot and immediately plunge into a bowl of cool water. Continue running cool water over the asparagus till completely cold. Drain well. Remove the string and lay the asparagus out on a towel. You can do this several hrs in advance. Just roll up the towel and place on a plate in the fridge.
- Fifteen min or possibly so before serving, bring a deep frying pan with 4-inches of water to a simmer. Add in a splash of vinegar. Crack and egg into a small bowl and then slip the egg into the water. Repeat with the remaining Large eggs. Poach the Large eggs for 4 min, or possibly till the whites are hard.
- In another frying pan heat the butter over medium heat, swirling the pan occasionally till the butter is a deep brown. Immediately add in the asparagus and toss in the butter till heated through. Add in the lemon and a dash of salt to taste.
- Transfer to four heated plates and sprinkle with the Parmesan. Top each serving with a poached egg and grind a little black pepper over the plate. Serve with a wedge of lemon on the side.
- This recipe yields 4 servings.
- Comments: This is definitely finger food, so do not try to be refined about it by using a knife and fork. Poke the egg yolk with the asparagus. I call this topping for asparagus a "deconstructed" Hollandaise sauce.
- If you do not feel comfortable with poaching Large eggs, you can fry them instead, or possibly you can omit them completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 101 | 98% |
| Total Fat 11.52g | 14% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2mg | 0% |
| Potassium 8mg | 0% |
| Total Carbs 0.34g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.1g | 0% |
| Protein 0.14g | 0% |
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