Poached Eggs with Asparagus

[mos]

Poached Eggs with Asparagus
1 lb asparagus
4 large eggs
Freshly ground black pepper
Trim woody ends off asparagus.
Boil or steam asparagus for 4-5 minutes, until crisp yet tender.
Drain and distribute among four plates.
While asparagus is cooking, heat 2 inches of water to a simmer in a large skillet.
Break eggs into separate shallow bowls or saucers.
Carefully tip eggs into simmering water. Cover and turn off heat.
Leave eggs to cook in hot water for 4-5 minutes (for soft yolks).
Remove eggs carefully with a slotted spoon, allowing excess water to drain, and place one egg on top of each plate of asparagus.
Season with black pepper and serve immediately. Serves 4

[Author]

Posts