Eggs with Asparagus
This elegant recipe elevates simple eggs with the delicate flavor of asparagus, creating a satisfying and comforting dish. The creamy sauce, infused with the essence of asparagus, coats the tender vegetables and perfectly poached eggs. Served on toasted bread, this dish offers a delightful combination of textures and flavors, perfect for a light lunch or brunch.
Ingredients
- 1 cup Asparagus
- 1 cup Asparagus cooking liquid (or water)
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1/4 teaspoon Salt
- to taste Paprika (Quantity estimated (not specified in original recipe))
- 4 large Eggs
- to taste Black pepper (Quantity estimated (not specified in original recipe))
- grating Nutmeg (Quantity estimated (not specified in original recipe))
- rounds Bread, toasted and buttered (Quantity estimated (not specified in original recipe))
Instructions
- 1Cut the asparagus into pea-sized pieces. Cook the asparagus in boiling water until tender, reserving the tips until the other pieces are partially cooked to prevent them from breaking. This should take about 10 minutes.
- 2In a saucepan, melt the butter. Whisk in the flour and salt. Gradually whisk in the asparagus cooking liquid (or water) until smooth. Season with paprika. Bring the sauce to a simmer, stirring constantly, until it thickens slightly. Alternatively, use 1/2 cup of cream instead of part of the asparagus liquor.
- 3Add the cooked asparagus to the sauce and gently mix. Break the eggs, one at a time, into a cup and carefully slide them onto the top of the asparagus mixture. Season with salt, pepper, and a grating of nutmeg, if desired. Poach the eggs until the whites are set and the yolks are still runny, about 5-8 minutes. A blazer or a pan with simmering water can be used for poaching.
- 4Carefully remove the poached eggs and asparagus from the pan and serve them on rounds of toasted and buttered bread.