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.

DSC_0149

Time: 15 minutes

Serves: Two with some potatoes on the side

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. Now half the lemon and add the pan. The heat will slowly release the juice from the lemon. Cook for a further 5 minutes.
  4. Now poach your eggs.
  5. Serve the asparagus with the lemon, placing the poached egg with its yolk running over the asparagus. Drizzle over the lemon butter from the pan.

 

 

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