Giusi wrote:
>
> "Bob Terwilliger" > ha scritto nel messaggio
> >I ran across these definitions on epicurious.com:
> >
> > Maltaise sauce; Maltese sauce
> >
> > soubise
> >
> >
> > Breakfast tomorrow will be steamed asparagus topped with a poached egg
> > and... which one of those?
>
> My choice would be hollandaise because it has the spark I like with poached
> eggs. Maltese is too soft IMO and anything based on white sauce is an also
> ran.
> I have actually been eating asparagus with poached egg often during this
> season. I am poaching the egg on top of the asparagus which is cooking
> lying down. It took a while to get the timing just right, but I like it a
> lot as the egg attaches well to the asparagus and I only have one pot to
> wash.
> I clean, peel and then cut all but the top 4" off the stalks, using them for
> various asparagus dishes, then use the tops for my breakfast. Living alone
> allows one to be totally selfish about asparagus tips.

You're boiling the asparagus?! I only ever steam or roast asparagus. I'd
think boiled asparagus would be rather like the sad canned asparagus
mush.