Delicious Browned Asparagus and Poached Eggs

Delicious Browned Asparagus and Poached Eggs

Ingredients:
2 lbs. medium-sized asparagus
sea salt
4 Tbsp. unsalted butter
1 Tbsp. lemon juice
4 large, free-range eggs
white vinegar
4 Tbsp. freshly grated Parmesan cheese
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 the asparagus bundles and half a handful of salt.
Cook until the asparagus is just tender and bright green, about 4 minutes. Remove the
asparagus bundles from the pot and immediately plunge into a bowl of cold water.
Continue running cold water over the asparagus until completely cool. Drain well.
Remove the string and lay the asparagus out on a towel. You can do this several hours
in advance. Just roll up the towel and place on a plate in the fridge. Fifteen minutes or
so before serving, bring a deep frying pan with 4-inches (10-cm) of water to a simmer.
Add a splash of vinegar. Crack and egg into a small bowl and then slip the egg into the
water. Repeat with the remaining eggs. Poach the eggs for 4 minutes, or until the whites
are firm.
In another frying pan heat the butter over medium heat, swirling the pan occasionally
until the butter is a deep brown. Immediately add the asparagus and toss in the butter
until heated through. Add 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
grinds a little black pepper over the plate. Serve with a wedge of lemon on the side.
Asparagus Ala Katsiki
Note: Serves 6. Total Carbohydrates: 48, Carbohydrates