Asparagus & Poached Egg

This recipe works in combination with: Lemon Posset & Butter Biscuits, Wensleydale & Parsley Fritters. This recipe features in these meal plans: English Gems.

Poached eggs on a bed of seasonal steamed asparagus topped with a lemon and parsley butter.

Ingredients

  • quarter of a 28g pack of fresh flat leaf parsley, finely chopped
  • 500g of asparagus, woody-ends peeled
  • 100g of butter
  • 6 free range medium eggs
  • 1 tbsp white wine vinegar
  • 1 tsp lemon juice
  • Serves: 6
  • Course: Starter
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £1.17
  • Store cupboard: Typical
  • Calories per serving: 277
  • 5-a-day per serving: 1
  • Print Recipe
Asparagus & Poached Egg photo
Tasty?

333 cooks think so

Method

  1. Bring a deep saucepan of water to the boil. Add 1 tbsp white wine vinegar and gently swirl the water around the pan to make a whirlpool. Crack an egg into a cup and then carefully pour the egg into the middle of the whirlpool and simmer for 4 minutes, or until cooked to your liking. Carefully remove with a slotted spoon and repeat with the remaining 5 eggs. You can use two saucepans to speed up the cooking process.
  2. Meanwhile, place the asparagus in a colander and steam, covered, over a saucepan of boiling water for 5-6 minutes, or until tender.
  3. Shortly before the asparagus is ready, melt the butter in a saucepan, remove from the heat and stir in the parsley and lemon juice.
  4. To serve, divide the asparagus between plates, top with the poached eggs and drizzle with the parsley butter. Finish with a pinch of freshly ground black pepper and enjoy.


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