Roasted Asparagus With Poached Egg And Lemon-Mustar

Name: Roasted Asparagus With Poached Egg And Lemon-Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch thin asparagus; 1 tablespoon extra virgin olive oil; 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided; 1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided; 3/4 cup heavy cream; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon unsalted butter; 1/2 teaspoon finely chopped fresh tarragon leaves, plus additional for garnish; 1/4 teaspoon lemon zest; 1/8 teaspoon Colman's mustard powder; 2 tablespoons apple cider vinegar; 4 eggs

Servings: persons

1 bunch thin asparagus
1 tablespoon extra virgin olive oil
1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
3/4 cup heavy cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/2 teaspoon finely chopped fresh tarragon leaves, plus additional for garnish
1/4 teaspoon lemon zest
1/8 teaspoon Colman's mustard powder
2 tablespoons apple cider vinegar
4 eggs

1
Preheat oven to 425u00b0 F. On a rimmed baking pan, arrange asparagus in a single layer. Drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast 10 to 12 minutes or until asparagus is tender.
2
In small saucepan, heat cream over medium-high heat until just simmering. Reduce heat to medium and simmer 6 to 8 minutes or until cream is reduced to 1/2 cup, or is a thickened, saucy consistency. Remove from heat; whisk in lemon juice, butter, tarragon, lemon zest, mustard powder, and remaining 1/8 teaspoon each salt and pepper. Keep in a warm spot on your stove.
3
Fill a high-sided skillet with water; heat to boiling over high heat. Reduce heat so that water is just barely bubbling. Add vinegar to water. Crack each egg into a small bowl or ramekin and slide egg into water. Poach 3 to 4 minutes or until whites are cooked through but yolk is still soft. Remove eggs from pan and drain on paper towel.
4
Divide asparagus between plates. Top with poached eggs and drizzle with sauce; garnish with additional tarragon.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bunch thin asparagus, 1 tablespoon extra virgin olive oil, 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided, 1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided, and more.

Yes, Roasted Asparagus With Poached Egg And Lemon-Mustard Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Asparagus With Poached Egg And Lemon-Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions