Poached eggs and Parmesan with fresh asparagus and lemon butter sauce

November 11, 2010 (Last Updated: January 11, 2019)
Poached eggs and Parmesan with fresh asparagus and lemon butter sauce recipe

Karen Short is the owner of catering company By Word of Mouth. Services include event planning, tailor-made menus, upmarket hiring, floral design and an exquisite venue, Hazeldene Hall in Parktown. Call 011-544-1600 or visit www.bywordofmouth.co.za.

Print Recipe

Poached eggs and Parmesan with fresh asparagus and lemon butter sauce

Serves: 2
Cooking Time: 20 mins

Ingredients

  • 30ml (2 tbsp) olive oil
  • ½ garlic clove, chopped
  • 45ml (3 tbsp) butter
  • 30ml (2 tbsp) fresh lemon juice
  • 5ml (1 tsp) fresh flat-leaf parsley, finely chopped
  • salt and freshly ground black pepper, to taste
  • 1 bunch fresh green asparagus, lightly blanched
  • 30ml (2 tbsp) Parmesan, grated
  • 4 large eggs, poached
  • Parmesan shavings, to garnish

Instructions

1

Heat the oil in a saucepan over medium heat and sauté the garlic for a few seconds. Turn off the heat, add the butter and swirl the pan until the butter has melted. Mix in the lemon juice and parsley and season.

2

Add the asparagus and Parmesan and toss until the asparagus is well coated.

3

Arrange the asparagus on serving plates. Top with the poached eggs, pour over the remaining pan juices from the asparagus and serve hot, garnished with the Parmesan shavings.

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November 11, 2010 (Last Updated: January 11, 2019) By
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