Monday, May 20, 2013

Asparagus with egg and mustard sauce

Asparagus brings the flavor of spring to any dish. This one is exquisite in its simplicity. For the best outcome, you must use an outstanding Dijon mustard. The one pictured below is the best I have tried to this date.

1 lb asparagus
2 eggs
2 tbsp mayo
1 tbsp Dijon mustard
0.5 tsp red wine vinegar
lemon pepper

Preheat oven to 400F. Cut off the tough bottom parts of the asparagus stalks. Distribute onto a baking sheet in a single layer. Spray with oil. Season with lemon pepper.

Bake for about 10 minutes, until the stalks get tender but maintain their firm bite. Distribute onto two plates.

Meanwhile, prepare two poached or fried eggs with soft yolks. Also, mix the mayo, vinegar, mustard and a little bit of salt.

Place egg on asparagus pile, drizzle with Dijon sauce. Serve!

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