Wednesday, February 17, 2010

Poached Eggs over Asparagus

Good-looking asparagus is finally starting to show up at Publix! Costco still has huge woody asparagus, but I picked some up at Publix that are thinner than pencils. The thinner the asparagus, the better! Spring fruits and vegetables are beginning to come into season and I'm excited, even though the weather here in Florida has been unseasonably chilly.

Usually I do something boring with asparagus and broil it with olive oil and balsamic, but I wanted something that highlighted the asparagus more. I'm back on my upswing of enjoying eggs - I go back and forth - so I was thinking of the classic dish of poached eggs over asparagus. I also wanted to have a light sauce over the dish, but definitely not hollandaise - that's a rare treat. I know that mock hollandaise is sometimes made with yogurt, so I came up with a creamy mustard dill sauce that goes together very easily. I garnished this with lemon zest because I don't think lemon zest is used enough as a garnish for savory foods, and perks up so many dishes.

Finally, to give the dish a little more substance, I served it over thickly-sliced toasted whole grain bread. If you shop at Publix, I love to use their whole grain seeded loaves, and slice it myself.




Poached Eggs over Asparagus with a Creamy Mustard Dill Sauce

Serves 2

1/2 lb asparagus
4 fresh eggs
1 tbsp vinegar
1/2 cup full fat yogurt
1 tbsp Dijon mustard
1 tsp dried dill (or 1 tbsp fresh)
1 clove of garlic, finely minced
2 slices of whole grain bread
Zest of one lemon
Salt and pepper to taste

Trim the asparagus and place it into a steamer basket in a large saucepan with an inch of water below. Cover, turn to medium high, and steam until crisp-tender, approximately 5 minutes.

In a shallow pan (I like to use my large, deep skillet), heat 3 inches of water and the tablespoon of vinegar to a simmer. Crack two eggs each into two small bowls or ramekins, and when the water is gently simmering, quickly pour the eggs into the pan. Gently move the white over the yolk. Poach for three minutes for medium-done yolks. Toast the bread while the eggs are poaching.

Meanwhile, in a small microwave-safe bowl, combine the yogurt, mustard, dill, and garlic with salt and pepper to taste, and heat until warmed through.

On a plate, place the bread, asparagus on top, then the poached eggs. Drizzle 1/2 of the sauce over the eggs and sprinkle with the lemon zest, salt, and pepper, and serve.

Note: if you're not a fan of poached eggs, you can always use hard boiled eggs, slice them, and arrange over the asparagus as well. Thanks to Jenn for the input!

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