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Green Asparagus with Soft-Boiled Eggs

Source: The Heritage of French Cooking
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Rating: 2   Reviews: 1 See Reviews
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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.
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
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.
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