*Pregnant women, babies, toddlers, the elderly and those who are unwell are advised not to eat raw or partially cooked eggs.
Asparagus, poached eggs and lemony yogurt sauce
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This light, sophisticated dish is perfect for brunch or lunch. The asparagus spears are ideal for dipping into the runny egg yolk—delicious!
1½ lbs. asparagus spears, tough ends trimmed
1 Tbsp. white wine vinegar
4 large eggs*
For the lemony yogurt sauce:
⅓ cup plain fat-free yogurt
1 level Tbsp. light mayonnaise
1 tsp. finely grated zest and 1 Tbsp. juice of a lemon
3 Tbsp. hot vegetable broth
Lemon wedges, for serving
- Bring 1” water to a boil in a large skillet. Add a pinch of salt and the asparagus and cook, turning often, for 4–6 minutes or until just tender. Transfer to a plate and cover to keep warm.
- Meanwhile fill a medium saucepan halfway with water and bring to a boil. Add the vinegar and reduce the heat to medium. One at a time, break an egg into a cup and slide into the water. Reduce the heat and poach eggs, gently shaking pan, for 4–5 minutes, to your taste. With a slotted spoon, carefully transfer the eggs to a paper-towel lined plate to drain.
- For the lemony yogurt sauce, whisk together the yogurt, mayonnaise, lemon zest and juice in a small bowl. Whisk in the hot broth and season with salt and pepper to taste.
- Divide the asparagus between 4 warmed plates. Top each with a poached egg and spoon over some lemony sauce. Serve with the lemon wedges and a good grind of black pepper, if desired.