Asparagus and Poached Eggs
Low Carbohydrate Recipe
If you do not feel comfortable with poaching eggs for Asparagus and Poached Eggs, you can fry them instead, or you can omit them completely if preferred, to use as a side dish.
2 pounds asparagus
Sea salt to taste
4 tablespoons unsalted butter
1 tablespoon lemon juice
4 large, free-range eggs
4 tablespoons 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 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 grind a little fresh black pepper over the plate. Serve with a wedge of lemon on the side.
Recipe makes 4 servings
Total Carbohydrates: 44