Asparagus with Poached Eggs & Shaved Parmesan
(low fat & low calorie recipe)

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Photo from Better Homes & Garden TV.

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.

Check out How to Select, Store, and Cook Asparagus. Check out more of Linda's great Asparagus Recipes.

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

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

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.

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.