Asparagus with poached egg

Asparagus with poached egg

By

Crisp and slender asparagus spears are the star attraction in this elegant light meal.

The ingredient of Asparagus with poached egg

  1. 2 bunches asparagus, woody ends trimmed
  2. 2 teaspoons vinegar
  3. 4 fresh eggs
  4. 25g (1/3 cup) finely grated parmesan

The instruction how to make Asparagus with poached egg

  1. Bring a large frying pan of salted water to the boil over medium-high heat. Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp. Use tongs to transfer the asparagus to a plate. Cover to keep warm.
  2. Add the vinegar to the water in pan. Reduce heat to medium-low. Crack 1 egg into a small bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with remaining eggs.
  3. Divide the asparagus among serving plates. Top with an egg. Season with salt and pepper. Top with parmesan to serve.

Nutritions of Asparagus with poached egg

calories: 120.456 calories
calories: 7 grams fat
calories: 3 grams saturated fat
calories: 1 grams carbohydrates
calories: 1 grams sugar
calories:
calories: 12 grams protein
calories: 223 milligrams cholesterol
calories: 174.4 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

You may also like