We use cookies to help this site deliver the best possible experience.   Remove this notice.
L'atelier des Chefs

Asparagus with poached eggs, lemon butter sauce and crushed potatoes Recipe

Asparagus and poached eggs served on a bed of crushed potatoes with spring onion and pancetta finished with a lemon butter sauce.

Partager sur Facebook
Asparagus with poached eggs, lemon butter sauce and crushed potatoes Recipe
4.5 5 10
Recipe rating  (10 vote(s)) :
10 vote(s)
  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  0mn

Ingredients ( for people)

  • Green asparagus : 1 bunch
  • Whole egg(s) : 6 whole
  • Pancetta slice(s) : 6 whole
  • Water : 100 ml
  • White wine vinegar : 10 ml
  • Spring onion(s) : 1 bunch
  • Unsalted butter : 250 g
  • New potato(es) : 300 g
  • Lemon(s) : 0.5 whole

Method

  • 1Preheat the oven to 180'C.
  • 2To prepare: thinly slice the spring onions. Zest the lemon. If the asparagus are very thick, peel the bottom 3 centimetres. Break off the tough end of the stem.
  • 3For the pancetta: lie the pancetta slices on a lined baking sheet and bake in the oven until crisp. Once cool, break into small pieces.
  • 4For the potatoes: boil the potatoes in lightly salted water until tender. Whilst the potatoes are cooking, lightly wilt the sliced spring onion in a hot pan. Drain and then crush the potatoes with a fork. Mix the spring onions and pancetta into the crushed potatoes.
  • 5Cook the asparagus in a pan of lightly salted boiling water until tender.
  • 6For the poached eggs: bring a large pot of water to the boil, reduce to a simmer and add the vinegar. Crack the eggs into the pan one at a time. Cook for 4 minutes.
  • 7For the lemon butter sauce: add the lemon zest to 100ml of water in a saucepan. Bring to the boil, reduce by half and then lower the heat. Whisk in the butter a little at a time until emulsified. Season with salt and pepper and then add a squeeze of lemon juice.
  • 8Plate the potatoes and lay the asparagus on top. Add a poached egg and drizzle with the lemon butter sauce to finish.

Vous avez aimé
cette recette ?

Partager sur Facebook

Chef's tip

« Leave out the potatoes to serve this seasonal dish as a starter. »


Leave a comment