Roasted Asparagus with Poached Eggs and Champagne Beurre Blanc
This makes the highlight of an elegant spring brunch for Mother's Day, a birthday or graduation celebration.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 765 |
| pro | 31 g |
| total fat | 54 g |
| sat. fat | 27 g |
| carb | 35 g |
| fibre | 4 g |
| chol | 494 mg |
| sodium | 1533 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 33% |
| vit A | 56% |
| vit C | 15% |
| folate | 126% |
-
1-1/2 lb (750 g) asparagus
1 tbsp (15 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
1 tsp (5 mL) white vinegar
8 eggs
4 English muffins
8 oz (250 g) shaved prosciutto
Champagne Beurre Blanc:
1 shallot, minced
1 cup (250 mL) dry sparkling wine or white wine
3 tbsp (45 mL) champagne vinegar or white wine vinegar
1/4 tsp (1 mL) pepper
3/4 cup (175 mL) cold butter, cubed
1 tbsp (15 mL) minced fresh tarragon or chives
Preparation:
Champagne Beurre Blanc: In small saucepan, boil shallot, wine, vinegar and pepper until reduced to 2 tbsp (25 mL), about 10 minutes.
Reduce heat to low. Being careful not to boil, whisk in 1 cube of butter at a time just until melted. (Make-ahead: Cover and set aside for up to 1 hour. Use at room temperature or rewarm in bowl over saucepan of hot water, whisking often.) Stir in tarragon.
Snap off woody ends of asparagus; place stalks on rimmed baking sheet. Sprinkle with oil, salt and pepper; shake pan to coat. Roast in 425°F (220°C) oven for about 15 minutes, shaking pan halfway through, until tender-crisp.
Meanwhile, pour enough boiling water into skillet to come 3 inches (8 cm) up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.
Meanwhile, cut English muffins horizontally in half and toast. Place 2 halves on each plate; top each with prosciutto, then roasted asparagus, poached egg and about 2 tbsp (25 mL) Beurre Blanc.
Reduce heat to low. Being careful not to boil, whisk in 1 cube of butter at a time just until melted. (Make-ahead: Cover and set aside for up to 1 hour. Use at room temperature or rewarm in bowl over saucepan of hot water, whisking often.) Stir in tarragon.
Snap off woody ends of asparagus; place stalks on rimmed baking sheet. Sprinkle with oil, salt and pepper; shake pan to coat. Roast in 425°F (220°C) oven for about 15 minutes, shaking pan halfway through, until tender-crisp.
Meanwhile, pour enough boiling water into skillet to come 3 inches (8 cm) up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.
Meanwhile, cut English muffins horizontally in half and toast. Place 2 halves on each plate; top each with prosciutto, then roasted asparagus, poached egg and about 2 tbsp (25 mL) Beurre Blanc.
Source
Canadian Living Magazine: May 2008
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