Karen's Gourmet
 Low-Carb Recipes

Asparagus with Browned Butter and Poached Eggs

Serves 4

This is definitely finger food, so don’t try to be refined about it by using a knife and fork. Poke the egg yolk with the asparagus. I call this topping for asparagus a “deconstructed” Hollandaise sauce.

If you don’t feel comfortable with poaching eggs, you can fry them instead, or you can omit them completely.

• 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 grind a little black pepper over the plate. Serve with a wedge of lemon on the side.