Poached Eggs with Asparagus

Name: Poached Eggs with Asparagus
Prep time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 500 grams asparagus; 4 eggs; 1 tablespoon olive oil; 100 grams Parmesan cheese, grated; 1/2 sticks butter; 1 egg; 1 tablespoon lime juice; 1/8 cups water; 1/2 teaspoons salt

Deborah Dana

A very rich and fine breakfast. A poached egg over a bed of asparagus accompanied by parmesan cheese and hollandaise sauce.

Reviewed by Editorial Team of Kiwilimón

Published: 13-05-2010

Preparation

30 mins

Low

Cook the asparagus in a steamer or a pot with 1 cup of boiling water for 5 minutes or until the asparagus is tender. Meanwhile, in a medium saucepan, whisk together the yolks, water, and lemon juice for 2-3 minutes. Cook over medium heat, stirring with a wooden spoon until the mixture starts to bubble (about 5-6 minutes). Reduce the heat to low and, using a whisk, mix in small pieces of butter gradually until melted and incorporated into the sauce. Remove the sauce from the heat and add the salt. Bring 4-5 cups of water to a boil in a large skillet. Over medium heat, when the water begins to boil, add 1 egg that has been cracked and placed on a plate. Do the same with the other 3 eggs and cook for 2-3 minutes, until the whites are cooked but the yolks are still slightly runny. Transfer the eggs to a paper towel to lightly dry. Place the asparagus on 4 plates, top with 1 egg, 2-3 tablespoons of hollandaise sauce, and 2 tablespoons of parmesan cheese.