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My husband loves this dish! He looked at me funny when I first served it to him, but he loved it! He said I could make this anytime. It would make a wonderful luncheon dish.
I have also served this asparagus dish as a side dish for my gourmet
dinner group.
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet
Recipe Index.
Also check out my
Nutritional Chart
for fat grams, carbohydrate grams,
and calories for all your favorite foods.
Don't
forget to check
out my five-course
Baked Lobster Tail dinner menu
which includes this fabulous Asparagus with Poached Eggs &
Shaved Parmesan.
Asparagus with Poached Eggs
& Shaved Parmesan Recipe
Recipe Type:
Asparagus,
Eggs,
Poached Eggs
Yields: 4 servings
Prep time: 10 min
Cook time: 15 min
Ingredients:
2 pounds
asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones)
Coarse
salt, sea salt, or fleur de sel
1 tablespoon extra-virgin
olive oil
Freshly-ground black pepper
4 large
eggs
1 cup (lightly packed) parsley leaves, chopped
1 small piece of parmesan cheese, room temperature
Preparation:
Snap off the tough ends of the asparagus; cook
in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick
stalks. Remove from heat, drain, and toss with olive oil and salt and pepper to taste.
Divide asparagus among 4 dinner plates and keep warm.
Bring about 1 1/2 inches of water to a simmer
in a 12-inch skillet or sauté pan over medium heat. One at a time, break each egg onto a
saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering
the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out.
Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes
for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5
minutes, depending on firmness desired. Lift each perfectly poached egg from the water
with a slotted spoon, but hold it over the skillet briefly to let any water clinging to
the egg drain off. Check out my
web page on making perfect
Poached Eggs.
Place a warm poached egg on
top of each asparagus portion; dab with a paper towel to soak up any
visible water. Sprinkle with salt, pepper, and parsley. Pull a cheese
planer or use a vegetable peeler across the top of the piece of parmesan
cheese to produce wide shavings. Arrange several shavings around each
plate. Serve immediately.
Makes 4 servings.
Optional:
Shave a few slices of truffle over the egg with a truffle slicer or a vegetable
peeler. The warmth of the egg will release the wonderful aroma of the truffle.
For a more truffle aroma, add a few drops of truffle oil to the
presentation.
Asparagus
with Poached Eggs and Shaved Parmesan - Nutritional Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen. |
|
Item |
Amount |
Fat Grams |
Calories |
WW Points |
|
asparagus |
2 pounds |
0 |
100 |
2 |
|
olive
oil |
1
tablespoon |
14 |
120 |
4 |
|
eggs,
large |
4 |
24 |
316 |
8 |
|
parmesan
cheese |
1/2 oz
shavings |
3 |
54 |
1 |
|
Recipe
Totals |
|
41 |
644 |
15 |
| |
|
|
|
|
Recipe Makes 4 servings
Per Serving - 19 Fat grams, 161 calories, 4 WW points |
| 
