POACHED EGGS WITH ASPARAGUS AND LEMON BUTTER

POACHED EGGS WITH ASPARAGUS AND LEMON BUTTER image

Provided by Ellen Bales

Categories Eggs

Time 20m

Number Of Ingredients 11

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1/4 c (1/2 stick) butter, softened
1 1/2 tsp minced fresh parsley
1 1/2 tsp minced fresh tarragon - or - 1/2 tsp. dried tarragon
1 tsp lemon juice
1/2 tsp grated lemon peel
1/4 tsp salt, divided
16 fresh asparagus spears, trimmed
1 Tbsp white vinegar
4 eggs
2 english muffins, split and toasted
1 dash(es) pepper

Steps:

1. In a small bowl, combine butter, parsley, tarragon, lemon juice and peel and a dash of salt; chill until serving.
2. In a large saucepan, place steamer basket over 1 inch of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 3-4 minutes or until crisp-tender.
3. Meanwhile, place 2-3 inches of water in a large skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a custard cup or saucer, holding cup close to surface of water, slip eggs into water.
4. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
5. Spread 1-1/2 tsp. lemon butter over each English muffin half; top with 4 asparagus spears, 1 egg and another 1-1/2 tsp. lemon butter. Sprinkle with pepper and remaining salt.