Asparagus + Eggs

I feel like asparagus doesn’t get enough credit.  It’s interesting to look at, tastes great, and sure it might make your pee smell weird but honestly who cares?  It is known to aid with detoxification, reduce inflammation, has anti-aging effects AND it is an APHRODISIAC… WHAT?!  Good thing this is just in time for Valentine’s Day

Also, when you steam it and add some eggs on top, it can be the base for a unique and photogenic breakfast.

This recipe is really simple so give it a try next time you have 20 minutes to try something new for breakfast!  Or, come to think of it, this will work for any meal throughout the day.

Buttery, mustardy, there are eggs involved.  I don’t think this could get much better!

What will you need?

1 bunch of asparagus, washed and trimmed

2 eggs

1 tbsp dijon mustard

1 tbsp butter

1 tbsp white vinegar (for poaching the eggs)

Salt, garlic pepper

How do you make it?

In a large, deep skillet, bring 1 inch of water to a boil.  Drop in a handful of asapragus in and cook until all of the water evaporates.

At the same time, bring 3 cups of water and vinegar to a boil in a medium saucepan.  Crack your eggs (1 at a time) in a small bowl and gently place them into the simmering water.  Reduce the heat and cook for about 5 minutes, plus a few minutes if you like the yolks completely cooked.  Drain off the water, crack some pepper on top of the eggs and reserve on the side.

Side-note: those poached eggs are an aphrodesiac all on their own!!!! Yes? Anyone?

Once all of the water has cooked off of the asparagus, reduce the heat to the lowest setting and drop in your butter and dijon mustard.  Allow the heat to slowly melt the mixture over your perfectly steamed asparagus, making sure they get coated evenly.

Remove from heat and plate the asparagus.

Add your poached eggs on top and serve with some warm, crusty bread.