Creamed Asparagus with Potatoes and Poached Eggs
Ingredients
- For the sauce
- 250 milliliters Whipped cream
- 1 Tbsp butter
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 3 Tbsps scallions
- For the potato and egg garnish
- 8 Boiled potatoes (freshly cooked)
- 4 eggs
- 1 Tbsp apple cider vinegar
Preparation steps
For the asparagus: Peel asparagus well and cut away lower slightly woody ends.
Bring water in a pot to a boil with salt, a pinch of sugar, a little butter and lemon juice. Add asparagus making sure asparagus tips are not covered with water, and simmer: thick stalks for 20 minutes, thinner stalks for 14 to 17 minutes.
Remove an asparagus spear out of the water and place it on a fork. If fork sinks into asparagus spear by one to two centimeters (approximately 3/8 to 3/4 inch) then it is cooked properly. Remove asparagus and place cooking water aside.
For the sauce: In a small saucepan, melt butter, add cream, let foam briefly, then reduce heat and allow to reduce to about 2/3. Stir in 5 tablespoons of asparagus cooking water and cook together briefly. Remove pan from the heat and season with salt, pepper, nutmeg and 1 tablespoon chopped chives.
For the potatoe and egg garnish: Peel potatoes and cut into wedges. Spread asparagus cut in half with potato wedges on warmed plates and drizzle with the sauce.
Boil 500 ml (approximately 2 cups) of water with 1 tablespoon of vinegar. Break eggs and slide into a small bowl and then into the simmering water. Simmer approximately 4-5 minutes, then lift out with a slotted spoon, drain and place on top of the asparagus. Serve the creamed asparagus with some salt and sprinkled with chives.
