From the Kitchen of The
Dundee, New York
Asparagus with Poached Eggs and Parmesan
At the Professional Association of Innkeepers International Conference, I purchased the book Brunch by Gale Gand. Her recipe for asparagus and eggs is wonderful, and everyone I make it for loves it. I usually check to make sure our guests like asparagus. If they do not like asparagus, you can easily put the poached egg over toast.
Cut off the bottoms of 1 bunch of asparagus spears.
Bring salted water to a boil in a medium sauce pan over medium heat.
Add asparagus and cook until tender (3-4 minutes). Remove from water and set aside.
Using the same pan (now dry) to make the sauce, add:
2 tbsp olive oil and sauté
1 clove garlic, chopped
Turn off heat and add:
2 tbsp unsalted butter
2 tbsp fresh lemon juice
2 tsp finely chopped fresh parsley
Salt and pepper to taste
Put the asparagus back in the pan and add:
2 tbsp parmesan cheese
Fill a 12” fry pan about ¾ full with water and bring to boil.
Add about 2 tbsp vinegar to the boiling water (this keeps the eggs from spreading)
and a pinch of salt.
Before you put the eggs in the boiling water or as the eggs cook, you can divide the asparagus between the plates.
Making sure the water is at a low boil, slowly add the eggs one at a time.
(Some people put the eggs in individual containers before adding to the water in order to ease the transition.)
Depending on how you like your eggs, let the eggs cook for about 3 minutes or longer, and remove the pan from the heat.
Using a slotted spoon or a spatula, lift out one egg at a time, let it drain on a kitchen towel or paper towel,
and place 2 eggs on each mound of asparagus.
Pour the remaining sauce over the eggs and sprinkle with parmesan cheese. Serve immediately.
(Restaurants often poach the eggs, cool them, and place them in a pan of ice water, returning them to the hot water moments before serving.
I use this trick to hold the eggs when you are trying to coordinate all the breakfast items.)