Recipes : Asparagus and Eggs with Creamy Lemon Sauce
Description: 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.
Servings: 4
Cost per Serving: $1.46 per serving
Ingredients
- 3 tablespoons mayonnaise $0.26
- 1 teaspoon dijon mustard $0.06
- 1/2 lemon, juiced $0.31
- 3/4 pound asparagus, fresh $3.77
- 1 tablespoon olive oil $0.21
- 4 eggs $1.20
- 1 pinch salt $0.01
- 2 ounces fresh baby spinach, arugula, or lettuce leaves for garnish * -
- 1 tablespoon dill, chives, or thyme, minced * -
- 1 pinch black pepper $0.01
Instructions
- 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.