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Green Asparagus with Soft-Boiled Eggs

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Source: The Heritage of French Cooking

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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:

Carbohydrates, Total:

11g

Sodium:

127mg

% Cal. from Fat:

67%

Cholesterol:

246mg

Protein:

13g

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