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Asparagus with Poached Eggs and Hearty Sauce

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Asparagus with Poached Eggs and Hearty Sauce

The perfect asparagus with poached eggs and hearty sauce recipe with a picture and simple step-by-step instructions.

Asparagus:

  • 1 Kg Fresh asparagus
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tbsp Butter
  • 1 piece Lemon

Poached Eggs:

  • 4 piece Eggs
  • 4 tbsp Brandy vinegar

Savory sauce:

  • 1 tbsp Butter
  • 1 tbsp Flour
  • 200 ml Clear broth (1 teaspoon instant broth)
  • 1 tsp Medium hot mustard
  • 1 tsp Medium hot mustard
  • 4 tbsp Cooking cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Sugar
  • 1 Splash Lemon juice
  • 50 g 1 kleine Zwiebel
  • 100 g 1/2 rote Paprika
  • 1 tbsp Sunflower oil
  • 20 g Plucked parsley (TK: own production!)

Serve:

  • 2 * ½ Strauchtomate
  • 2 Stems / tips Maggi herb

Asparagus:

  1. Peel the asparagus and cook in water with salt (1 teaspoon salt), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 10 – 12 minutes until al dente and remove.

Poached Eggs:

  1. Carefully break the eggs into 4 small bowls. Pour water into a medium-sized saucepan (approx. 8-10 cm high), add wine-brandy-vinegar (4 tablespoons), bring everything to a boil and gently slide the eggs one after the other into the boiling water. As soon as everything starts to bubble, carefully remove the eggs with a ladle.

Savory sauce:

  1. Peel and finely dice the onion. Clean, wash and finely dice the peppers. Heat butter (1 tbsp) in a small saucepan, sprinkle flour (1 tbsp) over it (burn in!) And gradually deglaze / stir in with the clear broth (200 ml). Fry the onion cubes with the paprika cubes in a pan with sunflower oil (1 tbsp) / stir fry and add / fold into the sauce. Season with medium-hot mustard (1 teaspoon), grainy mustard (1 teaspoon), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), sugar (1 big pinch) and lemon juice (1 splash) and stir in the cooking cream (4 tbsp). Finally add / fold in the plucked parsley.

Serve:

  1. Serve asparagus with poached eggs and a hearty sauce, each garnished with ½ tomato and ½ herb.
Dinner
European
asparagus with poached eggs and hearty sauce

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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