Roasted Asparagus with Poached Egg and Lemon-Mustard Sauce
Roasted Asparagus with Poached Egg and Lemon-Mustard Sauce might be a good recipe to expand your side dish recipe box. For $1.65 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 300 calories, 9g of protein, and 27g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for Easter. 46 people found this recipe to be scrumptious and satisfying. Head to the store and pick up lemon juice, mustard powder, fresh tarragon leaves, and a few other things to make it today. It is brought to you by Food52. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 48%. If you like this recipe, take a look at these similar recipes: Roasted Asparagus with Poached Egg and Lemon-Mustard Sauce, Momofuku Roasted Asparagus with Poached Egg and Miso “Butter” Sauce (Power Food), and Poached Eggs with Asparagus and Mustard Sauce.
Servings: 4
Ingredients:
2 tablespoons apple cider vinegar
1 bunch thin asparagus
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
4 eggs
1 tablespoon extra virgin olive oil
1/2 teaspoon finely chopped fresh tarragon leaves, plus additional for garnish
3/4 cup heavy cream
1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon lemon zest
1/8 teaspoon Colman's mustard powder
1 tablespoon unsalted butter
Equipment:
baking pan
oven
sauce pan
stove
whisk
frying pan
ramekin
bowl
paper towels
Cooking instruction summary:
Preheat oven to 425 F. On a rimmed baking pan, arrange asparagus in a single layer. Drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast 10 to 12 minutes or until asparagus is tender. In small saucepan, heat cream over medium-high heat until just simmering. Reduce heat to medium and simmer 6 to 8 minutes or until cream is reduced to 1/2 cup, or is a thickened, saucy consistency. Remove from heat; whisk in lemon juice, butter, tarragon, lemon zest, mustard powder, and remaining 1/8 teaspoon each salt and pepper. Keep in a warm spot on your stove. Fill a high-sided skillet with water; heat to boiling over high heat. Reduce heat so that water is just barely bubbling. Add vinegar to water. Crack each egg into a small bowl or ramekin and slide egg into water. Poach 3 to 4 minutes or until whites are cooked through but yolk is still soft. Remove eggs from pan and drain on paper towel. Divide asparagus between plates. Top with poached eggs and drizzle with sauce; garnish with additional tarragon.
Step by step:
1. Preheat oven to 425 F. On a rimmed baking pan, arrange asparagus in a single layer.
2. Drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast 10 to 12 minutes or until asparagus is tender.
3. In small saucepan, heat cream over medium-high heat until just simmering. Reduce heat to medium and simmer 6 to 8 minutes or until cream is reduced to 1/2 cup, or is a thickened, saucy consistency.
4. Remove from heat; whisk in lemon juice, butter, tarragon, lemon zest, mustard powder, and remaining 1/8 teaspoon each salt and pepper. Keep in a warm spot on your stove.
5. Fill a high-sided skillet with water; heat to boiling over high heat. Reduce heat so that water is just barely bubbling.
6. Add vinegar to water. Crack each egg into a small bowl or ramekin and slide egg into water. Poach 3 to 4 minutes or until whites are cooked through but yolk is still soft.
7. Remove eggs from pan and drain on paper towel.
8. Divide asparagus between plates. Top with poached eggs and drizzle with sauce; garnish with additional tarragon.
Nutrition Information:
covered percent of daily need
