Asparagus and Eggs with Creamy Lemon Sauce
A springtime treat, bright-green asparagus spears are topped with pan-poached eggs. The creamy mayo-mustard-lemon sauce brings it all together. The sauce, a Dijonnaise with citrus, is ridiculously easy to make, and our "pan-poaching" method proves more dependable than traditional poaching. Savor as a light lunch or brunch. It will give you that "I'm in a French cafe" feeling, guaranteed.
Makes 4 Servings
- 96¢ per serving
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*Optional ingredients are not counted towards pricing
fresh asparagus spears
fresh baby spinach, arugula, or lettuce leaves for garnish
fresh dill, chives, or thyme, minced
Prep time: 7 minutes
Cook time: 10 minutes
- Prepare the sauce by placing in a small bowl the mayo, mustard, and juice of half a lemon. Mix well with a fork until the sauce is smooth.
- Half-fill a shallow pan, large enough to hold the asparagus, with water and bring to a boil. Meanwhile, rinse asparagus and trim away tough ends.
- Place asparagus in the boiling water and cook, uncovered, for about 5 minutes, or until just tender when pierced with a fork. Leaving the pot uncovered preserves the vegetable's bright green color.
- Drain asparagus and place it on a warmed serving platter or divide among 4 individual plates.
- In a medium-size nonstick pan, place the olive oil and a tablespoon of water and heat for a minute on medium high. Then break 4 eggs into the pan, add a dash of salt, and cover the pan. Cook until the eggs are nicely set, about 3-4 minutes, and are as soft or firm as you like.
- Place the eggs on top of the asparagus and spoon the lemon sauce over the eggs. The optional spinach, arugula or lettuce leaves make a nice garnish, as well as fresh herbs. Top with freshly ground black pepper.