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Recipe
Green Asparagus with Soft-Boiled Eggs
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4 X 6
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
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
Recipe error? Contact customer service.
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