Steamed Asparagus, Poached Egg and Paddlefish Caviar

September 18, 2009
Author Notes

I love poached eggs, and my darling husband actually turns green at the thought of them! Every time he goes out of town, I treat myself to eggs. This actually would be a wonderful brunch dish to serve, as long as you know who wasn't there. —BetsyLynnS

  • Serves 1
  • 6 fresh asparagus spears, woody ends snapped
  • 1 large egg
  • 1 tablespoon Paddlefish Caviar
In This Recipe
  1. Bring water to a boil in a medium saute pan and steam the asparagus until just tender a bright green. Plunge into an ice water bath and dry between paper towels
  2. Bring water to a boil in a medium saute pan and poach the egg for about 1.5 minutes.
  3. Place the steamed asparagus on a pretty warmed plate. Top with the freshly poached egg and crown it with the caviar. The egg acts as a dressing for the asparagus and the caviar is the perfect seasoning.
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