View cart background image
Free Shipping Over $49

Green Asparagus with Soft-Boiled Eggs

Source: The Heritage of French Cooking
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 2   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  15 Minutes
  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.
2 pounds green asparagus
2 tablespoons butter
2 tablespoons freshly grated Parmesan cheese
4 eggs
Green Asparagus with Soft-Boiled Eggs Recipe at
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
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Debora Reviewed: 07/15/2011
7 minutes on the boiling of the asparagus is way too long! More like 2-3 minutes. My first try was asparagus mush.
7 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.