Ingredients
8 large
eggs
1
teaspoon white vinegar
1
teaspoon salt, divided
2 bunches
asparagus spears, trimmed (about 40)
1
tablespoon extra-virgin olive oil
1 garlic
clove, chopped
1
tablespoon unsalted butter
2
tablespoons fresh lemon juice
2
teaspoons finely chopped fresh parsley
Freshly
ground black pepper, to taste
4
tablespoons coarsely grated fresh Parmesan cheese, divided
Preparation
1. 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.
2. 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.
3. 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.
4. Slowly pour each egg into the boiling poaching
water; cook 2 minutes. Turn off heat, and remove pan from burner. Divide
asparagus among 4 plates. (Bring plates close to pan with poached eggs, and
place a folded clean kitchen towel next to plates.)
5. Remove the eggs from water with a slotted spoon,
1 at a time, blotting bottom of spoon on towel to absorb excess moisture. Place
2 eggs on each mound of asparagus. Pour any remaining sauce over each serving,
and sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: Makes 4 servings (serving
size: 10 asparagus spears and 2 eggs)
Nutritional Information
|
Calories per serving:
|
256
|
|
Fat per serving:
|
18g
|
|
Saturated fat per serving:
|
6g
|
|
Monounsaturated fat per serving:
|
7g
|
|
Polyunsaturated fat per serving:
|
2g
|
|
Protein per serving:
|
18g
|
|
Carbohydrates per serving:
|
8g
|
|
Fiber per serving:
|
3g
|
|
Cholesterol per serving:
|
435mg
|
|
Iron per serving:
|
3mg
|
|
Sodium per serving:
|
518mg
|
|
Calcium per serving:
|
147mg
|
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