POACHED EGGS WITH ASPARAGUS AND LEMON BUTTER

Poached Eggs with Asparagus and Lemon Butter image

This elegant egg dish is a cinch to make, and it's bursting with spring flavor. Include it on a brunch menu, with assorted fruit and sides, when fresh asparagus is abundant. -Holly Gomez, Seabrook, New Hampshire

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/4 cup butter, softened
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
1/8 teaspoon salt, divided
16 fresh asparagus spears, trimmed
1 tablespoon white vinegar
4 large eggs
2 English muffins, split and toasted
Dash pepper

Steps:

In a small bowl, combine butter, parsley, tarragon, lemon juice and zest and a dash of salt; chill until serving., In a large saucepan, place steamer basket over 1 in. 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., Meanwhile, place 2-3 in. 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., 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., Spread 1-1/2 teaspoons lemon butter over each English muffin half; top with 4 asparagus spears, 1 egg and another 1-1/2 teaspoons lemon butter. Sprinkle with pepper and remaining salt.

Nutrition Facts : Calories 258 calories, Fat 17g fat (9g saturated fat), Cholesterol 242mg cholesterol, Sodium 355mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.