- 2
Ingredients
- Ingredients:
- 1 pound asparagus (trimmed and cleaned)
- 1 egg (lightly beaten)
- 1/2 lemon (juice)
- 1 tablespoon dill chopped
- 1 tablespoon capers
- 2 eggs
Preparation
Step 1
Directions:
1. Cook the asparagus in boiling water until it just turns dark green, about 2 minutes.
2. Drain the water, reserving 1/2 cup of it.
3. Rinse the asparagus under cold water to stop the cooking process and set aside.
4. Whisk the egg in bowl until frothy.
5. Slowly whisk in the lemon juice followed by the reserved asparagus water.
6. Heat in a small sauce pan while whisking until the sauce thickens, mix in the dill and capers and remove from heat. (Do not bring it to a boil.)
7. Bring a large pot of water to a boil and reduce the heat to medium.
8. Swirl the water in the pot.
9. Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining egg.
10. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
11. Split the asparagus between two plates, top with the poached eggs and the dill and caper avgolemono sauce.