Poached eggs with asparagus and dill
2 tsp, white
2 large egg(s)
25 spear(s), medium, (about 1/2 bunch) pencil (thin) spears, trimmed
Fresh lemon juice
Extra virgin olive oil
1 Tbsp, chopped
- Bring 4 cups water to boil in medium deep skillet. Reduce heat to bare simmer; add vinegar. Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining egg. Cook until whites are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer eggs, one at a time, to paper towel–lined plate to drain. Keep warm.
- Meanwhile, combine asparagus and 1 tablespoon water in glass pie plate. Cover loosely with sheet of wax paper; microwave on High until asparagus are crisp-tender, 2–3 minutes. Drain. Drizzle lemon juice and oil over asparagus; toss until coated evenly.
- To serve, divide asparagus evenly between 2 plates. Top each with 1 egg and sprinkle with dill, salt, and pepper.
- Per serving: 12 asparagus and 1 egg