Asparagus, Roasted Asparagus with Poached Egg & Lemon Cream Sauce

By á-38518

Ingredients

• 1 bunch fresh asparagus
• 1 Tbs EVOO
• 1/2 tsp plus 1/8 tsp salt, divided
• 1/4 tsp plus 1/8 tsp ground black pepper, divided
• 1 cup whipping cream
• 1 Tbs fresh lemon juice
• 1 Tbs unsalted butter
• 1/2 tsp chopped fresh tarragon leaves
• 1 Tbs distilled white vinegar
• 4 lrg eggs

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 400
In lrg rimmed baking pan, toss asparagus with oil and 1/4 tsp each salt and pepper
Arrange asparagus in single layer
Roast 12-14 mins or until tender-crisp

Meanwhile, in 2 quart saucepan, cook cream over medium-high heat 3 mins or just until cream simmers
Reduce heat to medium, simmer 10-12 mins or until cream is reduced to 1/2 cup, stirring occasionally during last 5 mins of cooking
Remove saucepan from heat, with whisk stir in lemon juice, butter, tarragon, 1/8 tsp salt and remaining 1/8 tsp pepper
Cover to keep warm

While cream simmers fill 12 inch skillet or saute pan with enough water to come halfway up sides
Add vinegar and remaining 1/4 tsp salt, heat to boiling over medium-high heat
Reduce heat to that water is barely simmering
Crack eggs, 1 at a time, into small cup
Slowly slide each egg into water while immersing cup slightly in water
Cook 4 mins
Egg whites should be cooked through and yolks should be soft
With slotted spoon, transfer each egg to paper towel-lined plate
If desired, with paring knife, trim off and loose egg white

Divide asparagus between each of 4 salad plates
Carefully place 1 egg over asparagus on each plate, pour about 2 1/2 Tbs sauce over egg and asparagus