How to Cook Deliciously Light: Asparagus and Poached Eggs Recipe to Brighten Your Morning
Start your day on a fresh note with this delightful Sautéed Asparagus and Poached Eggs dish! Bursting with vibrant flavors, this recipe combines tender asparagus spears with perfectly poached eggs, creating a satisfying and nutritious meal that’s both simple and elegant. The garlic and lemon elevate the dish, adding a touch of brightness that complements the earthy notes of the asparagus. Whether you’re looking for a light breakfast or a quick lunch, this wholesome dish is sure to impress and keep you energized throughout the day!
Sautéed Asparagus and Poached Eggs
Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1 bunch of fresh asparagus, trimmed
- 4 large eggs
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- Fresh herbs (such as parsley or chives), for garnish
- Optional: Grated Parmesan cheese or crumbled feta for serving
Instructions:
- Prepare the Asparagus:
- Begin by rinsing the asparagus under cool water. Pat them dry with a kitchen towel and trim the tough ends. Cut the asparagus into 2-inch pieces.
- Sauté the Asparagus:
- In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the asparagus pieces to the skillet, season with salt and pepper, and sauté for 5-7 minutes, stirring occasionally, until they are tender but still crisp. Drizzle with lemon juice and stir to combine. Remove the skillet from heat and set aside.
- Poach the Eggs:
- In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool and carefully slide each egg into the center. Poach the eggs for about 3-4 minutes for soft yolks or longer if you prefer firmer yolks.
- Using a slotted spoon, carefully remove the poached eggs from the water and let them drain on a paper towel.
- Assemble the Dish:
- To serve, divide the sautéed asparagus between two plates. Top each serving with two poached eggs.
- Garnish with freshly chopped herbs and, if desired, sprinkle with grated Parmesan or crumbled feta.
- Enjoy:
- Serve immediately while the eggs are warm, and enjoy a delightful combination of flavors and textures!
