Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse Recipes | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Collections | Menus
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Related Content
Find Similar Recipes >
Spotlight On
Enjoy easy, healthy summer recipes from SOYJOY.
Chinet Recipe Contest: Vote for your favorite cookout recipe and you could win $100!
Win $1000 in the Chinet Flip-Your-Burger Sweepstakes!
Facebook: Join the Cooking.com fanbase, see fellow foodie faces!
Recipe Challenge: See winning Casseroles, enter the Summer Salads Challenge!
Home > Recipes > Recipe

Green Asparagus with Soft-Boiled Eggs

   Print Full 
Source: The Heritage of French Cooking
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
 Total Time:  15 Minutes
 Yield:  Serves 4
Here is a dish that would have pleased the French gourmets of the Renaissance, for at that time the tender asparagus was a culinary novelty. Since then, the appearance of fresh asparagus on our tables announces that spring is here. Seventeenth-century cooks recommended that asparagus be eaten slightly crunchy - al dente, as the Italians say. Later, it was preferred soft, with a longer cooking time. Whether you like it, as Marcel Proust did, with a mousseline sauce, or prefer hollandaise or vinaigrette, it is among the finest vegetables in French cooking.
RECIPE INGREDIENTS
2 pounds green asparagus
2 tablespoons butter
2 tablespoons freshly grated Parmesan cheese
4 eggs
Green Asparagus with Soft-Boiled Eggs Recipe at Cooking.com
DIRECTIONS
Cut off each asparagus spear 2 3/4 inches from the end of each tip. Keep the stalks for another use.

Cook the asparagus tips for 7 minutes in boiling salted water and then drain. Discard the water and return the asparagus to the saucepan; add the butter and roll the tips around in it. Add the Parmesan and mix again; cover the saucepan.

Bring some water to a boil in another saucepan and put in the eggs. Boil for 5 minutes, refresh under running water. Shell the eggs.

Divide the asparagus tips between 2 plates. Place the eggs in the center of the plate and serve immediately.

To eat, break the eggs with a fork; the yolks will run out and coat the asparagus. Add pepper to taste.

NOTE: For the eggs to cook perfectly, they must be at room temperature, not chilled, before cooking.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 4
Calories: 243
Fat. Total: 18g
Fiber: 5g
Carbohydrates, Total: 11g
Sodium: 127mg
% Cal. from Fat: 67%
Cholesterol: 246mg
Protein: 13g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
 Most Popular...
Recipes Keywords Collections
Shopping Ideas and Offers
Pistachio Stand Mixer Pistachio Stand Mixer
By KitchenAid
$ 299.95
More Info
Shallow Sauce Pan Shallow Sauce Pan
By Calphalon
$ 39.99
More Info
Cookware Set Cookware Set
By All-Clad
$ 599.99
More Info
More Related Products »
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2009 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Healthy Recipes from Taste of Home