Asparagus with Poached
Egg Sauce
This dish is simple but delicious given that you
like your eggs runny. Asparagus is high in fibre and chromium
which is balancing to blood sugar levels. Use only a high quality extra
virgin olive oil, and use the eggs straight from the fridge to
retain their shape.
Serves 2
Ingredients:
1 tsp
white wine vinegar (or regular will do)
4 eggs straight from the
fridge
12 Asparagus spears woody end bits removed
Extra virgin
olive oil
sea salt and freshly ground black pepper
Bring
a large saucepan of water to the boil. At the same time two thirds fill a
frying pan with water and add the vinegar. Bring to the boil then turn down
the heat and gently break the eggs into the water.
Cover the pan
and cook the eggs for 4-5 minutes, so the yolks have just set but are still
runny so that you can use them as a sauce. Use a slotted spoon to remove
the poached eggs and place on a folded clean tea towel to help absorb
the water from the eggs.
While this is happening, put the
asparagus into the boiling water and boil for 2-3 minutes in a rolling
boil then remove them into a sink half full of cold water. After a minute
remove and drain well.
Put the eggs onto a plate, place the
spears to one side, drizzle some olive oil on and add salt
and plenty of pepper.
Eat with your fingers, dipping the
asparagus into the yolks.
