Poached Eggs and Asparagus RecipeOrigin: Belgium Period: Traditional |
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This is a Belgian classic, originally made with hops and originating from the famous brewing town of Antwerp that's been adapted for use with asparagus. Ingredients
4 very fresh eggs 
Poached Eggs and Asparagus Preparation:Method:Bring a large pan of lightly-salted water to a boil then add the lemon juice and asparagus and cook until the vegetables are tender (about 8 minutes). Drain and cool under cold running water to prevent any further cooking then drain thoroughly and transfer to a warmed serving dish before dotting with butter. Bring a deep frying pan or flat-bottomed wok full of water to a boil then add a few drops of vinegar. Reduce to a simmer then crack in the eggs an poach for about 6 minutes, or until the whites are firm but the yolks are still runny (see here for a guide on how to make the perfect poached egg). When ready, arrange the poached eggs on top of the cooked asparagus and serve accompanied with toast. |
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