* Exported from MasterCook *

Asparagus With Browned Butter And Poached Eggs

Recipe By :Karen Barnaby
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds medium-sized asparagus
Sea salt -- as needed
4 tablespoons unsalted butter
1 tablespoon lemon juice
4 large free-range eggs
White vinegar -- as needed
4 tablespoons freshly-grated Parmesan cheese
Lemon wedges -- for serving

Start by bringing large pot of water to a boil. While waiting for the
water, snap the woody ends from the asparagus. Gently tie the
asparagus into two bundles, in two places with string.

When the water boils, add the asparagus bundles and half a handful of
salt. Cook until the asparagus is just tender and bright green, about
4 minutes.

Remove the asparagus bundles from the pot and immediately plunge into a
bowl of cold water. Continue running cold water over the asparagus
until completely cool. Drain well. Remove the string and lay the
asparagus out on a towel. You can do this several hours in advance.
Just roll up the towel and place on a plate in the fridge.

Fifteen minutes or so before serving, bring a deep frying pan with 4-
inches of water to a simmer. Add a splash of vinegar. Crack and egg
into a small bowl and then slip the egg into the water. Repeat with
the remaining eggs. Poach the eggs for 4 minutes, or until the whites
are firm.

In another frying pan heat the butter over medium heat, swirling the
pan occasionally until the butter is a deep brown. Immediately add the
asparagus and toss in the butter until heated through. Add the lemon
and a dash of salt to taste.

Transfer to four heated plates and sprinkle with the Parmesan. Top
each serving with a poached egg and grind a little black pepper over
the plate. Serve with a wedge of lemon on the side.

This recipe yields 4 servings.

Total Carbohydrates: 45.72 grams
Total Carbohydrates minus Fiber: 26.59 grams
Carbohydrates per Serving: 11.43 grams
Carbohydrates per Serving minus Fiber: 6.64 grams

Comments: This is definitely finger food, so don't try to be refined
about it by using a knife and fork. Poke the egg yolk with the
asparagus. I call this topping for asparagus a "deconstructed"
Hollandaise sauce.

If you don't feel comfortable with poaching eggs, you can fry them
instead, or you can omit them completely.

Source:
"Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca"
S(Formatted for MC6):
"05-29-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 103 Calories; 11g Fat (98.2%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 31mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0


--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban