Asparagus With A Poached Egg In A Dill And Caper Avgolemono Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POACHED EGGS AND ASPARAGUS



Poached Eggs and Asparagus image

This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.

Provided by Melissa Weiner

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 4

Number Of Ingredients 7

4 eggs
1 cube chicken bouillon
1 pound fresh asparagus, trimmed
4 slices whole wheat bread
4 slices Cheddar cheese
1 tablespoon butter
salt and pepper to taste

Steps:

  • Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
  • Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
  • Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 17.2 g, Cholesterol 223.6 mg, Fat 18.4 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 729.6 mg, Sugar 4.2 g

ASPARAGUS WITH POACHED EGG



Asparagus with Poached Egg image

A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

1 pound asparagus, trimmed and peeled
4 large eggs
Extra-virgin olive oil, for drizzling
1 ounce Parmesan cheese, thinly shaved
Fine sea salt and freshly ground pepper

Steps:

  • Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
  • Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
  • Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.

ASPARAGUS WITH CAPER DILL SAUCE



Asparagus with Caper Dill Sauce image

A creamy caper-dill sauce elevates the asparagus to incredible!

Provided by RecipeGirl.com

Categories     Side Dish

Time 1h20m

Number Of Ingredients 7

1 cup nonfat yogurt or sour cream
¼ cup freshly squeezed lemon juice
¼ cup chopped fresh dill ((or 1 tablespoon dried))
¼ cup capers, (drained)
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 pound fresh asparagus

Steps:

  • To make the sauce, in a medium bowl mix all ingredients except asparagus. Chill for at least 1 hour.
  • Trim the tough ends off the asparagus spears; boil or steam to desired tenderness.
  • Drizzle the sauce over the cooked asparagus. Or serve on the side.

Nutrition Facts : ServingSize 1 serving, Calories 61 kcal, Carbohydrate 8 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 616 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g

DILLY PICKLED ASPARAGUS



Dilly Pickled Asparagus image

These dilled spears are really popular with my family. My granddaughter always says, "Oh, Grammy, these are soooo good!" They're easy to prepare and turn out perfect every time. My husband loves it when I add a dried hot pepper to each jar. -Annie Merrell Fenelon Falls, Ontario

Provided by Taste of Home

Time 50m

Yield 6 pints.

Number Of Ingredients 9

6 pounds fresh asparagus
3 large garlic cloves, halved
6 teaspoons dill seed
6 teaspoons mustard seed
36 whole peppercorns
2 quarts water
2-1/2 cups white vinegar
1/2 cup sugar
3 tablespoons canning salt

Steps:

  • Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns., In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

ROASTED ASPARAGUS WITH CAPERS AND LEMON



Roasted Asparagus with Capers and Lemon image

Roasted asparagus gets a boost from capers, lemon juice, and a sprinkling of red-pepper flakes for a subtle kick. We used Frankies Spuntino olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 25m

Number Of Ingredients 6

2 bunches asparagus, trimmed (about 2 pounds)
1/4 cup salt-packed capers, rinsed well, soaked, and drained
2 tablespoons extra-virgin olive oil
Sea salt
1/4 teaspoon crushed red-pepper flakes
Garnish: lemon wedges

Steps:

  • Preheat oven to 425 degrees. Arrange asparagus and capers evenly on 2 rimmed baking sheets. Drizzle with oil, turning asparagus to coat. Season with salt, and sprinkle with red-pepper flakes. Roast, shaking sheets once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.

ASPARAGUS WITH CREAMY DILL SAUCE



Asparagus with Creamy Dill Sauce image

Nothing says "spring" like a fresh crop of young asparagus. And this recipe superbly ushers in this wonderful season. The delicate cheese sauce and assorted seasonings nicely complement the tender stalks without being overwhelming. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 cup water
1/4 teaspoon salt
1 pound fresh asparagus, trimmed
3 ounces cream cheese
1/2 cup whole milk
1/4 teaspoon dill weed
1/8 teaspoon garlic salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.

Nutrition Facts :

ASPARAGUS WITH DILL BUTTER



Asparagus with Dill Butter image

This is simple, yet elegant enough to serve at a dinner party. The lemon juice gives it a tangy zip.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield Recipe will season about 4 pounds of asparagus.

Number Of Ingredients 4

1/2 cup butter, softened
1/4 cup snipped fresh dill
1-1/2 teaspoons lemon juice
Cooked fresh asparagus spears

Steps:

  • In a small bowl, combine butter, dill and lemon juice; mix until well blended. Form into a log. (If necessary, refrigerate until mixture is firm enough to shape easily.) Wrap log in plastic wrap; freeze until firm. When ready to serve, slice butter 1/4 in. thick and top hot asparagus.

Nutrition Facts : Calories 67 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

ROASTED ASPARAGUS WITH BUTTERED ALMONDS, CAPERS AND DILL



Roasted Asparagus With Buttered Almonds, Capers and Dill image

Cooking asparagus is one of the easiest kitchen tasks around. There is almost no preparation, the asparagus is roasted plain in the oven, and all that's left to do is fry some almonds and capers to spoon on top. This can be served as part of a festive spread of salads and seasonal dips. It also works well as a side for meat, fish or grain dishes.

Provided by Yotam Ottolenghi

Categories     side dish

Time 20m

Yield 6 side-dish servings

Number Of Ingredients 7

1 1/3 pounds/600 grams asparagus, woody ends trimmed
3 tablespoons olive oil
Salt and black pepper
2 tablespoons/30 grams unsalted butter
Scant 1/4 cup/20 grams sliced (flaked) almonds
3 tablespoons/30 grams baby capers, patted dry on paper towels (kitchen paper)
1/4 to 1/2 cup/5 to 10 grams roughly chopped fresh dill

Steps:

  • Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.
  • In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.
  • In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.
  • Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.
  • Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 285 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED ASPARAGUS WITH POACHED EGG AND PARMIGIANO-REGGIANO



Roasted Asparagus with Poached Egg and Parmigiano-Reggiano image

Provided by Anne Burrell

Time 40m

Yield 2 servings

Number Of Ingredients 7

3 tablespoons white vinegar
12 spears asparagus
Extra-virgin olive oil
Kosher salt
2 large organic eggs
2 tablespoons grated Parmigiano-Reggiano
Pinch crushed red pepper flakes

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a large saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil.
  • Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with about 1 tablespoon olive oil and some salt.
  • Place the asparagus in the oven and roast for 15 minutes.
  • Reduce the heat on the water until the bubbles in the water have subsided.
  • Gently crack and drop the eggs into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid.
  • Using a slotted spoon, carefully remove the eggs from the saucepan and blot the bottom of the spoon on a paper towel before plating the egg.
  • Remove the asparagus from the oven.
  • Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg. Sprinkle with the grated Parmigiano and a couple flakes crushed red pepper. Sprinkle with a few drops olive oil.

ASPARAGUS WITH LEMON-CAPER DIPPING SAUCE



Asparagus With Lemon-Caper Dipping Sauce image

This is easy, yummy and looks elegant when served for company. I've also used the sauce for a "tarter" to dip for sweet potato fries.

Provided by IngridH

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon extra virgin olive oil
1 tablespoon capers, drained (or more)
2 teaspoons lemon juice
1 tablespoon thyme leaves, chopped
1/4 teaspoon black pepper
2 lbs asparagus
olive oil
kosher salt

Steps:

  • Mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Cover and refrigerate until ready to serve.
  • Trim asparagus and place in a shollow baking dish.
  • Drizzle with olive oil and sprinkle with salt.
  • Roast at 350 degrees for 10 minutes, or until desired degree of doneness.
  • Serve asparagus with sauce on the side.

Nutrition Facts : Calories 110.8, Fat 8.4, SaturatedFat 2, Cholesterol 10.3, Sodium 177.6, Carbohydrate 7.2, Fiber 2.4, Sugar 2.2, Protein 3.4

ROASTED ASPARAGUS PROSCIUTTO AND EGG



Roasted Asparagus Prosciutto and Egg image

Yes, cooking prosciutto does make dishes salty, but the taste of this dish is actually quite mild and pleasant to my palate.

Provided by Chef John

Categories     Breakfast Eggs

Time 40m

Yield 4

Number Of Ingredients 10

1 bunch fresh asparagus, trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon olive oil
2 ounces minced prosciutto
ground black pepper
1 teaspoon distilled white vinegar
1 pinch salt
4 eggs
½ lemon, zested and juiced
ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.
  • Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add prosciutto; cook, stirring, until golden and rendered, 3 to 4 minutes. Sprinkle prosciutto and oil over asparagus. Season with black pepper and toss to coat. Roast in the preheated oven for 10 minutes. Toss and return to oven until firm yet tender to the bite, 5 minutes.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
  • Drizzle asparagus with lemon juice. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 5.1 g, Cholesterol 175.3 mg, Fat 15.7 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 4.1 g, Sodium 446.3 mg, Sugar 2.4 g

EASY AVGOLEMONO SAUCE



Easy Avgolemono Sauce image

I'm Hispanic, my husband is a first generation Greek-American. Suffice to say that he's a Greek Food Purist...!!! He never thought I'd be able to produce anything that would be considered authentic. This easy version of Avgolemono Sauce, I'm happy to say, passes muster. This can be served on so many things, but our favorite is over Dolmades and over stuffed peppers. Nothing scary here, it's easy so long as you temper the eggs carefully and never let the sauce come to a boil.

Provided by Jostlori

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 5

2/3 cup chicken broth (preferably homemade)
2 large eggs
1/4 cup lemon juice
salt
pepper

Steps:

  • In a small saucepan, bring broth to a boil.
  • In a medium bowl, whisk the eggs, then add the lemon juice and whisk until frothy.
  • While continuing to whisk, pour half the boiling broth into the eggs in a small stream, whisking vigorously and continually so that the eggs don't cook.
  • Return the broth to the flame and pour the tempered eggs into the remaining broth, whisking the whole time. Cook until the sauce thickens slightly, but NEVER LET THE SAUCE BOIL. This will take about five minutes.
  • Serve immediately. This sauce doesn't reheat well.

ROASTED ASPARAGUS WITH LEMON AND DILL



Roasted Asparagus with Lemon and Dill image

Lemon and dill are the perfect compliment to the sweet, grassy flavor of asparagus. Roasting asparagus intensifies its sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 bunches asparagus (2 pounds), trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 teaspoon red-pepper flakes
2 teaspoons finely chopped fresh dill
2 teaspoons grated lemon zest

Steps:

  • Preheat oven to 350 degrees. On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper. Roast until tender and browned in spots, 20 minutes. Toss with red-pepper flakes, dill and lemon zest.

Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g

ASPARAGUS AND DILL AVGOLEMONO SOUP



Asparagus and Dill Avgolemono Soup image

Categories     Soup/Stew     Blender     Food Processor     Egg     Easter     Lemon     Asparagus     Spring     Healthy     Dill     Gourmet

Yield Makes about 9 cups, serving 6 to 8

Number Of Ingredients 11

1 1/3 cups finely chopped white part of leek, washed well and drained
1 1/3 cups finely chopped onion
1 cup thinly sliced celery
2 tablespoons unsalted butter
3 pounds asparagus, trimmed and cut into 1-inch pieces, reserving about 30 tips for garnish
4 cups chicken broth
2 cups water
3 large eggs
1/4 cup fresh lemon juice plus additional to taste if desired
3 tablespoons minced fresh dill
dill sprigs for garnish

Steps:

  • In a large heavy saucepan cook the leek, the onion, and the celery with salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened, add the asparagus pieces, the broth, and the water, and simmer the mixture, covered for 10 to 15 minutes, or until the asparagus is tender. Purée the soup in batches in a blender or food processor until it is smooth, transferring it as it is puréed to another large heavy saucepan, and let it cool to lukewarm.
  • In a saucepan of boiling water cook the reserved asparagus tips for 3 to 4 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the asparagus tips and reserve them.
  • In a heatproof bowl whisk together the eggs and 1/4 cup of the lemon juice, add 1 cup of the lukewarm soup in a stream, whisking, and whisk the egg mixture into the remaining soup. Cook the soup over moderately low heat, whisking and being careful not to let it boil, until it is thickened slightly and registers 160°F. on a candy thermometer and whisk in the minced dill, the additional lemon juice, and salt and pepper to taste. (The soup may be prepared up to this point 1 day in advance and kept covered and chilled. To reheat the soup, cook it over low heat, stirring, until it is hot, being careful not to let it boil.) Serve the soup either hot or chilled, garnished with the reserved asparagus tips and the dill sprigs.

DILLED SPINACH CREPES WITH AVGOLEMONO SAUCE



Dilled Spinach Crepes with Avgolemono Sauce image

Categories     Blender     Food Processor     Citrus     Herb     Vegetable     Lemon     Spinach     Pan-Fry     Dill     Gourmet

Yield Makes 12 filled crêpes, serving 4 to 6

Number Of Ingredients 20

For the filling:
1 onion, chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
a pinch of freshly grated nutmeg
1/4 cup minced fresh dill
two 10-ounce package frozen chopped spinach, cooked according to package directions and drained
For dill crêpe batter:
1 cup all-purpose flour
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon salt
3 tablespoons minced fresh dill
melted butter for brushing the crêpes
For the sauce:
2/3 cup chicken broth
2 large eggs
1/4 cup fresh lemon juice

Steps:

  • Make the filling:
  • In a saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, and cook the mixture over moderate heat, whisking, until it is thick. Stir in the nutmeg, the dill, the spinach, and salt and pepper to taste and let the filling cool.
  • Make 12 crêpes (procedure follows) with the dill crêpe batter. Spread 2 tablespoons of the filling on each crêpe and roll the crêpe up jelly-roll fashion. Arrange the crêpes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer. The crêpes may be prepared up to this point 1 day in advance and kept covered and chilled. Brush the crêpes lightly with the melted butter and bake them in the middle of a preheated 400°F. oven for 20 minutes.
  • Make the sauce:
  • In a small saucepan bring the broth to a boil. In a bowl whisk together the eggs and the lemon juice. Add half the broth to the egg mixture in a stream, whisking, and whisk the mixture into the remaining broth. Heat the sauce, stirring, until it reaches 170°F. on a candy thermometer and is thickened slightly, but do not let it boil, and add salt and pepper to taste.
  • Divide the crêpes among plate and drizzle the sauce over them.
  • Make the dill crêpe batter:
  • In a blender or food processor blend the flour, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, add the dill, and with a rubber spatula scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it to a bowl, and let it stand, covered and chilled, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 13 crêpes.
  • Make the crêpes:
  • Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

LIBBY'S POACHED EGGS WITH DILL SAUCE



Libby's Poached Eggs With Dill Sauce image

Make and share this Libby's Poached Eggs With Dill Sauce recipe from Food.com.

Provided by Dienia B.

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

12 eggs
4 cups reserved poaching water
3 tablespoons flour
1 cup sour cream
3 teaspoons dill weed

Steps:

  • Poach eggs. Take eggs out and reserve 4 cups poaching water.
  • Mix flour in sour cream until smooth.
  • Add to reserved poaching water with dill weed.
  • Cook until thickened, stirring constantly. Spoon over poached eggs.

Nutrition Facts : Calories 346.9, Fat 25.7, SaturatedFat 11.3, Cholesterol 587.9, Sodium 266.3, Carbohydrate 7.2, Fiber 0.2, Sugar 2.6, Protein 20.6

More about "asparagus with a poached egg in a dill and caper avgolemono sauce recipes"

OVEN ROASTED ASPARAGUS WITH LEMON DILL SAUCE
oven-roasted-asparagus-with-lemon-dill-sauce image
Toss asparagus to coat in oil. Season with generous few pinch of salt and black pepper. Spread on sheet, top with slices of lemon. Roast at 450 degrees Fahrenheit preheated oven for 8-10 minutes. Keep an eye last 2 minutes, …
From chefdehome.com


ROASTED ASPARAGUS WITH EGG AND FRIED CAPERS
roasted-asparagus-with-egg-and-fried-capers image
2013-03-25 Preheat the oven to 400 degrees. Evenly spread out the spears of asparagus on a baking sheet so they don't overlap. Drizzle olive oil over them and add salt and pepper. Toss the spears so they are seasoned evenly. Roast …
From honestlyyum.com


GRILLED ASPARAGUS & POACHED EGG ON TOAST - JAMIE OLIVER
grilled-asparagus-poached-egg-on-toast-jamie-oliver image
Method. Bring a pan of salted water to the boil, then reduce to a simmer. Heat a griddle pan over a high heat and toast the bread. Move each slice to a plate or board and drizzle with a little oil. Snap the woody end off the asparagus, then …
From jamieoliver.com


ASPARAGUS RECIPES - CLOSET COOKING
asparagus-recipes-closet-cooking image
2022-05-22 Grilled Asparagus with Bacon and Balsamic Caramelized Onions and Goat Cheese (aka Bacon Jam Asparagus) Asparagus, Morel and Ramp Quiche with a Brown Rice Crust. Tuscan Roast Asparagus. Grilled Chicken …
From closetcooking.com


10 BEST BREAKFAST EGGS ASPARAGUS RECIPES | YUMMLY
10-best-breakfast-eggs-asparagus-recipes-yummly image
2022-06-24 Chicken And Asparagus Strata mekaylahreese. scallions, large eggs, almond milk, sliced chicken, gluten-free bread and 5 more. Asparagus with Christmas Ham and Poached Egg. Open Source Food. free range eggs, …
From yummly.com


ASPARAGUS WITH POACHED EGG AND PROSCIUTTO
asparagus-with-poached-egg-and-prosciutto image
2018-06-27 Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab and excess water on a paper towel. To assemble, add a few asparagus …
From downshiftology.com


AVGOLEMONO SAUCE - CLOSET COOKING
avgolemono-sauce-closet-cooking image
2007-07-04 1 egg; 3 egg yolks; 1 lemon (juice) 1/2 cup liquid (asparagus water, vegetable broth, chicken broth, etc.), hot; directions. Whisk the egg in small sauce pan until frothy. Slowly whisk in the lemon juice followed by the hot …
From closetcooking.com


ASPARAGUS WITH AVGOLEMONO SAUCE - THE WASHINGTON POST
asparagus-with-avgolemono-sauce-the-washington-post image
2017-04-06 Directions. Bring about 2 inches of water to a rapid boil in a large pot fitted with a collapsible metal steamer. Heat the broth in a medium saucepan over medium heat; once it bubbles at the edges...
From washingtonpost.com


ROASTED ASPARAGUS WITH POACHED EGGS - AHEAD OF THYME
roasted-asparagus-with-poached-eggs-ahead-of-thyme image
2018-05-15 How to Make the Best Roasted Asparagus with Poached Eggs. Roast the asparagus. Preheat oven to 425 F. Place trimmed asparagus on a rimmed half sheet baking pan and drizzle with olive oil, and season with salt …
From aheadofthyme.com


ASPARAGUS WITH A POACHED EGG IN A DILL AND CAPER AVGOLEMONO …
2010-05-29 1 tablespoon dill chopped; 1 tablespoon capers; 2 eggs; directions. Cook the asparagus in boiling water until it just turns dark green, about 2 minutes. Drain the water, reserving 1/2 cup of it. Rinse the asparagus under cold water to stop the cooking process and set aside. Whisk the egg in bowl until frothy.
From closetcooking.com
Reviews 21
Estimated Reading Time 3 mins
Servings 2
Total Time 30 mins


ROASTED ASPARAGUS WITH POACHED EGG - CLOSET COOKING
2009-06-28 directions. Spread the asparagus out in a single layer on a flat baking dish. Roast in a preheated 400F/200C oven until tender, about 10-15 minutes. Bring a large pot of water to a boil and reduce the heat to medium. Crack an egg into a bowl and pour the egg from the bowl into the water and repeat for remaining eggs.
From closetcooking.com


ASPARAGUS WITH POACHED EGGS AND CITRUS-GINGER VINAIGRETTE
Bring a wide, deep skillet of salted water to a boil. Add the asparagus and cook until crisp-tender, 3 to 4 minutes. Using tongs, transfer half of the asparagus to a large plate and the remaining ...
From foodandwine.com


ASPARAGUS WITH POACHED EGGS AND HOLLANDAISE SAUCE
2011-06-26 Preparation. 1 Assemble a double boiler according to the manufacturer's instructions and heat. In a bowl, whisk together the egg yolks, lemon juice and water. Transfer to the double boiler and whisk constantly until the mixture begins to thicken, then whisk about 1 minute more.
From foodchannel.com


CREAMY CAPER-DILL SAUCE RECIPE | MYRECIPES
Directions. Step 1. Stir together all ingredients. Cover and chill up to 3 days.
From myrecipes.com


ASPARAGUS DILL AND ONION EGG CASSEROLE - EVERYDAYMAVEN™
2013-04-08 Crack eggs into a large bowl. Add dill, white pepper and salt. Beat until well combined. To cook: Preheat oven to 350F. Lightly spray a casserole dish with non-stick cooking spray and set aside. Heat a large frying pan over medium heat. Once hot, add butter or olive oil and then sliced onions.
From everydaymaven.com


ASPARAGUS WITH POACHED EGGS AND CITRUS-GINGER VINAIGRETTE
2008-09-03 Transfer the coated asparagus to the bag and shake to coat with the panko. Return the asparagus water to a simmer. Carefully crack each whole egg into a small bowl and slip each one into the water ...
From delish.com


ASPARAGUS WITH A POACHED EGG IN A DILL AND CAPER AVGOLEMONO …
Save this Asparagus with a poached egg in a dill and caper avgolemono sauce recipe and more from Closet Cooking to your own online collection at EatYourBooks.com
From eatyourbooks.com


ASPARAGUS BAKED IN FOIL WITH CAPERS AND DILL - COOK'S COUNTRY
Asparagus roasted in an aluminum foil pouch cooks in steam created by its own juices and emerges from the packet tasting clean and deeply of itself. What's more, this method makes cleanup a breeze. We found that baking the packet in a 400-d... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping.
From cookscountry.com


GRATIN OF ASPARAGUS WITH CHEESE AND POACHED EGGS | RECIPES
Add ¼ pint (150 ml) of the steaming water to the sauce along with the grated Gruyere and a seasoning of salt and pepper. Using a draining spoon and a wad of kitchen paper, remove each egg carefully – allowing any excess water to be absorbed by the paper before you place it on top of the asparagus. Then pour the cheese sauce over the eggs and ...
From deliaonline.com


ASPARAGUS WITH POACHED EGGS AND PARMESAN RECIPE | MYRECIPES
Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3–4 minutes or until crisp-tender. Remove asparagus with tongs, and set aside. Step 3. Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and sauté about 1 minute.
From myrecipes.com


POACHED EGGS WITH ASPARAGUS AND DILL | RECIPES | WW USA
Join now & get access to 8,000+ healthy, delicious recipes. Poached eggs with asparagus and dill. 3
From weightwatchers.com


RECIPE: ASPARAGUS WITH POACHED EGG, TARRAGON AND CHIVES
2022-05-13 Whizz the tarragon, chives, and lemon juice in a blender or food processor. Add enough olive oil to achieve the consistency you like. Set aside while preparing the asparagus and eggs. Divide the asparagus spears between four plates. Spoon the dressing over the spears and then top with the poached eggs. Garnish with Parmesan cheese, chopped ...
From thekitchn.com


ASPARAGUS WITH POACHED EGG AND BACON RECIPE - BBC FOOD
Remove and drain on kitchen paper. Place the asparagus onto the griddle pan and cook, turning occasionally until charred all over. Place the bacon under the grill and cook, turning once, until ...
From bbc.co.uk


SPRING ASPARAGUS AND POACHED EGG RECIPE - BBC FOOD
Method. Place the asparagus in a large bowl of iced water to freshen and bring out the colour. Bring a large pan of water to the boil and add the white wine vinegar. To …
From bbc.co.uk


ASPARAGUS RISOTTO WITH A POACHED EGG - CLOSET COOKING
2010-06-02 4 eggs; directions. Cook the asparagus in boiling water until it turns dark green, about 1-2 minutes, remove it from the heat, give it a cold water bath o stop the cooking process and set it aside. (I pureed half of the asparagus to give the risotto a nice green colour.) Melt the butter in large sauce pan.
From closetcooking.com


ROASTED ASPARAGUS WITH POACHED EGG AND LEMON-MUSTARD SAUCE
Instructions. Preheat oven to 425 degrees 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. In small saucepan, heat cream over medium-high heat until just simmering. Reduce heat to medium and simmer 6 to ...
From foxeslovelemons.com


ASPARAGUS SALAD TOPPED WITH POACHED EGGS RECIPE - EATINGWELL
Step 3. Meanwhile, whisk the remaining 2 tablespoons plus 1 teaspoon oil, the remaining 1/4 teaspoon each salt and pepper, lemon zest, lemon juice, shallot and dry mustard in the bowl. Set aside 4 teaspoons of the dressing in a small bowl. Step 4. When the asparagus is done, set aside to cool while you poach the eggs.
From eatingwell.com


ASPARAGUS & POACHED EGG MALAWACH | TABASCO® RECIPES
To Prepare the Malawach. Mix the flours, sugar, and salt together. Slowly add the water into the flour mix, using your hand combine until a dough is formed. Knead the dough for around 5 minutes until smooth. Then cover with saran wrap (clingfilm) and set aside to rest for 30 minutes. Divide the dough into 8 equal balls.
From tabasco.com


ASPARAGUS WITH POACHED EGGS, GRANA PADANO CRISPS, SPRING ONION …
6. Bring the water and butter to the boil. Add the asparagus in a single layer. Put the lid on. Boil the asparagus for 3-5 minutes until they are just tender. Check with the tip of a knife as you would for a potato. 7. Take the lid off. Boil until the water evaporates and the asparagus are glazed. Take the pan off the heat. Poached Eggs 8. Add the vinegar to the water. Bring the …
From deliaonline.com


CHICKEN BREASTS & ORZO, CARROTS, DILL, & AVGOLEMONO SAUCE RECIPE
Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer. Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper. Step 3. In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy.
From myrecipes.com


ASPARAGUS WITH DILL SAUCE RECIPE | MYRECIPES
Step 1. Combine first 5 ingredients; cover and chill. Advertisement. Step 2. Snap tough ends from asparagus. Arrange asparagus in a steamer basket over boiling water; cover and steam 4 to 5 minutes or until crisp-tender. Arrange asparagus on a serving platter; drizzle with 2 tablespoons lemon juice. Serve with sauce.
From myrecipes.com


POACHED EGGS WITH ASPARAGUS AND MUSTARD SAUCE - MY COLOMBIAN …
2010-03-11 Directions. To make the sauce: Place all the ingredients in a blender and blend until smooth. Set aside. Fill a medium pot with water and bring it to a boil. Place the asparagus and blanch 1 minute. Rinsed with cold water and set aside. To poach the eggs: Fill a saucepan with water and place on the stove over medium heat.
From mycolombianrecipes.com


Related Search