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Asparagus and poached eggs with brown butter

Recipe from: 1/3/2001 12:00:00 AM
Ingredients 6
Servings 4


  • 85
  • 2
    garlic cloves, sliced lengthways
  • 30
    lemon juice
  • 500
    fresh asparagus
  • 4
    eggs, poached
  • freshly ground black pepper


Place butter and garlic in a frying pan over low heat and allow to bubble until golden brown. Add lemon juice and keep warm until ready to use. Trim ends from asparagus and blanch until softened but still al dente. Divide asparagus among 4 plates, top each pile with an egg and pour garlic butter over asparagus. Season with black pepper and serve straight away. Serves 4.

Read more on: shallow-fry

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