Balsamic Asparagus with Poached Egg

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

German asparagus meets Italian balsamic vinegar, then covered with a poached egg on a bed of baby spinach and served with a simply green sauce. If classic Hollandaise is becoming a little too monotonous for you, you should definitely try this seasonal explosion of flavour. It’s simple and fresh and goes great with steak or chicken or to enjoy as a light meal. Shave some Parmesan over if desired.

 

	Green Dressing
10-12 stalk White asparagus 3 tbsp Olive oil 2 tbsp Butter 2 tbsp Balsamic vinegar Salt and black pepper 50 g Baby spinach 2 Eggs 1 tbsp Apple cider vinegar 1 tbsp Chives, chopped	30 g Flat parsley 1 tsp Thyme leaves 50 ml Olive oil 1 Organic lemon, juiced and zested Salt and black pepper

1. For the dressing, blend the herbs, olive oil, lemon zest and lemon juice in a tall container with an immersion blender. Taste and season with salt and pepper. Set asdie.
2. For the asparagus, peel the spears and cut off the woody ends. Heat the olive oil in a large pan and sauté the asparagus for 5-8 minutes. Add the butter and deglaze with balsamic vinegar. Season the asparagus with salt and pepper and divide between two plates. Wash the baby spinach, pat dry and place them over the asparagus.
3. Bring a pot of water to a simmer and add the vinegar. Crack eggs into two small bowls or ramekins with one egg per bowl or ramekin. Gently slide the eggs, one at a time, to the pan. Now turn off the heat and cover the pan with a tight-fitting lid, and let sit for exactly 2-4 minutes then remove the eggs one at a time using a slotted spoon.
4. Place the poached egg on the top of spinach and sprinkle some chopped chives and green dressing over. Enjoy!

© 2024 | http://angiesrecipes.blogspot.com