Delicious Browned Asparagus and Poached Eggs
Note: Serves 4, Total Carbohydrates: 44, Carbohydrates per Serving: 11 .If you don’t feel comfortable with poaching eggs, you can fry them instead, or you can omit them completely.
Ingredients:
2 lbs. medium-sized asparagus
sea salt
4 Tbsp. unsalted butter
1 Tbsp. lemon juice
4 large, free-range eggs
white vinegar
4 Tbsp. freshly grated Parmesan cheese
Start by bringing large pot of water to a boil. While waiting for the water, snap the woody ends from the asparagus. Gently tie the asparagus into two bundles, in two places with string. When the water boils, add the asparagus bundles and half a handful of salt. Cook until the asparagus is just tender and bright green, about 4 minutes. Remove the asparagus bundles from the pot and immediately plunge into a bowl of cold water. Continue running cold water over the asparagus until completely cool. Drain well.
Remove the string and lay the asparagus out on a towel. You can do this several hours in advance. Just roll up the towel and place on a plate in the fridge. Fifteen minutes or so before serving, bring a deep frying pan with 4-inches (10-cm) of water to a simmer. Add a splash of vinegar. Crack and egg into a small bowl and then slip the egg into the water. Repeat with the remaining eggs. Poach the eggs for 4 minutes, or until the whites are firm.
In another frying pan heat the butter over medium heat, swirling the pan occasionally until the butter is a deep brown. Immediately add the asparagus and toss in the butter until heated through. Add the lemon and a dash of salt to taste. Transfer to four heated plates and sprinkle with the Parmesan. Top each serving with a poached egg and grinds a little black pepper over the plate. Serve with a wedge of lemon on the side.
Asparagus Alla Katsiki
Note: Serves 6. Total Carbohydrates: 48, Carbohydrates per Serving: 8. Asparagus and creamy goat’s cheese is a natural combination. If you want to get very fancy a few droplets of truffle oil can simulate the effect of marvelous truffled goats cheese over the finished dish.
Making a savory zabaglione (sauce) is not difficult and it is a great sauce to have in your repertoire. Try it with salmon.
Ingredients:
6 large egg yolks
1/2 cup white wine
6 oz. Salt Spring Island or other soft un-ripened goat’s cheese,
At room temperature
1 Tbsp. water
1/2 cup whipping cream
1 Tbsp. lemon juice
1 Tbsp. minced chives
2 lbs. fresh asparagus
Whisk the egg yolks and white wine together in a heatproof bowl. Place the bowl over, not in, a pot of simmering water. Continue whisking until the mixture becomes thick and triples in volume. Set the bowl into a larger bowl filled with iced water, whisking constantly until cool.
Beat the goat’s cheese until smooth. Gradually beat in the water and lemon juice. Fold the chilled egg yolk mixture into the cheese. Beat the whipping cream until soft peaks form. Fold into the yolk mixture. Stir in half the chives. Cover and refrigerate. Use the same day.
Start by bringing large pot of water to a boil. While waiting for the water, snap the woody ends from the asparagus. Gently tie the asparagus into two bundles, in two places with string. When the water boils, add the asparagus bundles and half a handful of salt.
Cook until the asparagus is just tender and bright green, about 4 minutes. Remove the asparagus bundles from the pot and immediately plunge into a bowl of cold water. Continue running cold water over the asparagus until completely cool. Drain well. Remove the string and lay the asparagus out on a towel. You can do this several hours in advance. Just roll up the towel and place on a plate in the fridge.
If you wish to serve the asparagus hot, drain it, remove the string, and arrange on a platter or individual plates. Top with the sauce and sprinkle with the remaining chives. Serve immediately.
To serve cold, cool it under cold running water and drain well. Remove the string and arrange on a platter or individual plates. Top with the sauce and sprinkle with the remaining chives. Serve immediately.
