ASPARAGUS WITH A POACHED EGG IN A DILL AND CAPER AVGOLEMONO SAUCE
Although hollandaise sauce is amazingly good, it is a guilty please given that it has a half a cup of butter in it. While I was enjoying the asparagus with a poached egg in hollandaise
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Cook the asparagus in boiling water until it just turns dark green, about 2 minutes.
- Drain the water, reserving 1/2 cup of it.
- Rinse the asparagus under cold water to stop the cooking process and set aside.
- Whisk the egg in bowl until frothy.
- Slowly whisk in the lemon juice followed by the reserved asparagus water.
- Heat in a small sauce pan while whisking until the sauce thickens, mix in the dill and capers and remove from heat. (Do not bring it to a boil.)
- Bring a large pot of water to a boil and reduce the heat to medium.
- Swirl the water in the pot.
- Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining egg.
- Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
- Split the asparagus between two plates, top with the poached eggs and the dill and caper avgolemono sauce.
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