Poached eggs and Parmesan with asparagus and lemon butter sauce – Food & Home Magazine
Start your morning with this poached eggs and parmesan with asparagus and lemon butter sauce. A symphony of flavours awaits!
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Cooking tools:
- Saucepan
- Stove
- Pot
- Chef's knife
- Cutting board
- Slotted spoon
- Tongs
- Peeler
- Serving platter
Ingredients
- 30ml (2 tbsp) olive oil
- ½ garlic clove, chopped
- 45ml (3 tbsp) butter
- 30ml (2 tbsp) fresh lemon juice
- 5ml (1 tsp) fresh flat-leaf parsley, finely chopped
- salt
- freshly ground black pepper
- 1 bunch fresh green asparagus, lightly blanched
- 30ml (2 tbsp) Parmesan, grated
- 4 large eggs, poached
- Parmesan shavings, to garnish
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