Asparagus with Mustard Butter and Soft-Boiled Eggs

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This is such a simple, elegant asparagus dish. The asparagus gets quickly blanched, then tossed into a simple mustard butter sauce, and topped with soft-boiled eggs. Er, they were supposed to be softboiled, but I have a toddler, so mine were very, very hardboiled. If you were serving this for brunch, it would also be great with poached or fried eggs!

Asparagus with Mustard Butter and Soft-Boiled Eggs

Servings 2 people

Ingredients

  • 1 pound asparagus
  • Kosher salt
  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 tbsp sherry vinegar
  • 2 tsp grainy or Dijon mustard
  • Freshly ground black pepper
  • 2 tbsp minced soft herbs such as chives, parsley, or basil
  • Optional: soft-boiled eggs

Instructions

  • Fill a skillet with 2 inches of water, add a huge pinch of salt, and bring to a boil over high heat. Add the asparagus and cook for 2 to 4 minutes – 2 for skinny little asparagus, 4 for the super thick ones. Drain the skillet and transfer the asparagus to a paper towel-lined plate.
  • Return the skillet to medium heat and melt the butter. Stir in the garlic for 30 seconds. Add the vinegar, mustard, a huge pinch of salt, and a big pinch of black pepper.
  • 1 pound asparagus
  • Kosher salt
  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 tbsp sherry vinegar
  • 2 tsp grainy or Dijon mustard
  • Freshly ground black pepper
  • 2 tbsp minced soft herbs such as chives, parsley, or basil
  • Optional: soft-boiled eggs
Author: Caroline Chambers
asparagus mustard butter (1 of 4).jpg

Join the Conversation

  1. Mindy Peters says:

    I had a bag of haricots vert on hand so used them instead of asparagus (avoiding a trip to the store!). My herb on hand was fresh thyme and I opted out of the boiled eggs since I was serving as a side dish to a roast and didn’t need another protein. However, adding the eggs would make this a nice lunch entree. End result was delicious!

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