No.49 Lemon, Asparagus & Egg

As asparagus season has descended on the Britain we need to find new ways to cook it. One way I find that works well is pan frying the aspargus in butter, and then lemon, and serving with a poached egg. The flavours simply work and it’s a light spring time dish when served with new potatoes.

Time: 15 minutes

Serves: Two with some potatoes on the side

Difficulty: Straight forward

6-10 spears of asparagus depending on size

1 Large Lemon

2 table spoons of butter

2 Large Eggs

 

  1. Prepare each spear of asparagus by removing the hard bottom of the spear and with a sharp knife piercing small incisions along the length of the spear.
  2. Melt the butter in the pan and add the asparagus. Cook on a medium heat for 5 minutes moving the spears every few minutes.
  3. Zest the lemon and keep the zest aside.
  4. Juice the lemon and add the juice to the pan. Cook for a further 5 minutes.
  5. Now poach your eggs.
  6. Serve the asparagus with the poached egg with its yolk running over the asparagus. Drizzle over the lemon butter from the pan. Dust with lemon zest.

 

 

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