Asparagus With Egg Sauce at Emma Simonetti blog

Asparagus With Egg Sauce. Finish with flaked sea salt or fleur de sel. ½ a small red onion. In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. ½ a bunch of fresh tarragon (15g) 2 heaped teaspoons dijon mustard. Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly. Bring to a boil over high heat; Topped with runny eggs and french dressing, this quick and easy dish will have you coming back for more. Season with salt and pepper to taste. Cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Peel and very finely chop the red onion, place in a bowl, cover with 4 tablespoons of red wine vinegar and add a very good pinch of sea salt. Welcome spring with a delicious, fresh asparagus recipe. A runny yolk creates an easy sauce for the asparagus spears. Add the asparagus, capers and herbs, and toss together. Cover with 4 cups cold water. Place eggs in a heavy pot.

Serve the chilled asparagus with the aïoli sauce, and squeeze wedges of lime over the entire dish. ½ a small red onion. Cover with 4 cups cold water. A runny yolk creates an easy sauce for the asparagus spears. Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly. Welcome spring with a delicious, fresh asparagus recipe. Finish with flaked sea salt or fleur de sel. Topped with runny eggs and french dressing, this quick and easy dish will have you coming back for more. Season with salt and pepper to taste. In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil.

Asparagus With Fried Eggs and Parmesan Cheese Amy Kay's Kitchen

Asparagus With Egg Sauce Serve the chilled asparagus with the aïoli sauce, and squeeze wedges of lime over the entire dish. Add the asparagus, capers and herbs, and toss together. Place eggs in a heavy pot. ½ a small red onion. Season with salt and pepper to taste. Cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Serve the chilled asparagus with the aïoli sauce, and squeeze wedges of lime over the entire dish. Finish with flaked sea salt or fleur de sel. ½ a bunch of fresh tarragon (15g) 2 heaped teaspoons dijon mustard. Cover with 4 cups cold water. Peel and very finely chop the red onion, place in a bowl, cover with 4 tablespoons of red wine vinegar and add a very good pinch of sea salt. In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. A runny yolk creates an easy sauce for the asparagus spears. Topped with runny eggs and french dressing, this quick and easy dish will have you coming back for more. Welcome spring with a delicious, fresh asparagus recipe. Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly.