Grilled Asparagus with Poached Egg & Lemon-Cream Sauce
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Grilled Asparagus with Poached Egg & Lemon-Cream Sauce

Prep: 5 minutes
Cook/Grill: 25 minutes • Serves: 4

1 cup heavy cream
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
1/2 teaspoon chopped fresh tarragon leaves
1/2 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon ground black pepper
1 bunch fresh asparagus (about 1 pound)
1 tablespoon extra virgin olive oil
1 tablespoon distilled white vinegar
4 large eggs

1.Prepare outdoor grill for direct grilling over medium-high heat. In small saucepot, cook cream over medium-high heat 3 minutes or just until cream simmers. Reduce heat to medium; simmer 10 minutes or until reduced to 1/2 cup, stirring occasionally during last 5 minutes of cooking. Remove saucepot from heat; whisk in lemon juice, butter, tarragon, and 1/8 teaspoon each salt and pepper. Cover to keep warm. Makes about 2/3 cup sauce.

2.In large bowl, toss asparagus, oil, and 1/4 teaspoon each salt and pepper. Place asparagus on hot grill rack; cover and cook 6 minutes or until asparagus is tender-crisp, turning occasionally. Makes about 16 spears.

3.Fill large skillet or sauté pan with enough water to come halfway up sides. Add vinegar and remaining 1/4 teaspoon salt; heat to a boil over medium-high heat. Reduce heat to medium-low. Crack eggs, 1 at a time, into small cup. Slowly slide each egg into water while immersing cup slightly in water; cook 4 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness. With slotted spoon, transfer eggs to paper towel-lined plate.

4.Serve asparagus topped with eggs and sauce.

Approximate nutritional values per serving (4 asparagus spears, 1 egg, 2 2/3 tablespoons sauce):
351 Calories, 33g Fat (18g Saturated), 262mg Cholesterol,
443mg Sodium, 5g Carbohydrates, 1g Fiber, 9g Protein