White Asparagus with Brown Butter Egg Sauce
Preparation Time: 10 min
Cooking Time: 30 min
Serves 2
INGREDIENTS
- 2.2 lb Reese All-White Asparagus Spears
- 4-6 slices ham, rolled
- 2-3 whole eggs hard-boiled
- 3.53 oz butter, browned
- ½ juice of a lemon
- ¼ bunch parsley, finely chopped
- ¼ bunch chives, finely chopped
- ⅛ tsp smoked paprika
- Sea salt and pepper, to taste
For the Potatoes:
- ½ kg new potatoes
- 1 bay leaf
- 1 clove garlic, peeled
- Sea salt and pepper, to taste
For Cooking the White Asparagus:
- 1 bay leaf
- 1 clove garlic, peeled
- 2 tbsp butter
- 1 tsp sugar
- ½ juice of a lemon
DESCRIPTION
Don’t waste another minute of your time without this dish in your life. Make brunch remarkable with this White Asparagus with Brown Butter Egg Sauce. Reese All White Asparagus, is the tender, mild vegetable guaranteed to make this dish a summer hit! Skip the eggs benedict and watch this dish disappear like a magic act, with its easy yet impressive preparation and incredible flavor!
DIRECTIONS
1. Wash the potatoes well and cover with cold water. Add 1 bay leaf and a clove of peeled garlic. Season generously with salt and bring to a boil.
2. Cook until nicely tender, about 10 minutes on a simmer. Once cooked, strain, season with salt, pepper and keep warm until the rest of the meal is ready.
3. Remove about 1 inch off the bottom of Reese All-White Asparagus Spears with a knife.3. Remove about 1 inch off the bottom of Reese All-White Asparagus Spears with a knife.
4. Get a pan and fill it with just enough water to cover the Reese All-White Asparagus Spears completely. Season the water with salt, a lemon cut in half, sugar, bay leaf and a knob of butter (roughly 1 tbsp).
5. Bring to a boil and then add the Reese All-White Asparagus Spears. Simmer until soft when poked with a knife. Approx 8-15 minutes.
6. When the Reese All-White Asparagus Spears are cooked, let them cool slightly in the cooking liquid.
7. Bring a small pot of water to a boil for the eggs. Once it boils, add the eggs and set the timer for 11 minutes.
8. When the timer goes off, run the eggs under cold water until cooled (about 1-2 minutes).
9. Peel the eggs and chop them finely or use a fork to mash them up. Season with a little salt, pepper and smoked paprika. Set this aside.
10. Brown the butter in a small pan (swirling constantly) until you see little brown bits on the bottom and it smells amazing. Set aside and keep warm.
11. Once the Reese All-White Asparagus Spears is cooked and cooled slightly, set on a plate with paper towels to dry.
12. Get a sauté pan hot and add a knob of butter (roughly 1 tbsp) and sauté the Reese All-White Asparagus Spears until slightly golden brown. Hit it with a squeeze of fresh lemon juice and freshly ground black pepper at the end.
13. Serve the Reese All-White Asparagus Spears family style with all the options on the table. Put some Reese All-White Asparagus Spears on your plate and then pile on eggs, rolled ham, fresh herbs and drizzle generously with warm brown butter.
Recipe by Victoria Jempty @victoriaelizabethbakes
2. Cook until nicely tender, about 10 minutes on a simmer. Once cooked, strain, season with salt, pepper and keep warm until the rest of the meal is ready.
3. Remove about 1 inch off the bottom of Reese All-White Asparagus Spears with a knife.3. Remove about 1 inch off the bottom of Reese All-White Asparagus Spears with a knife.
4. Get a pan and fill it with just enough water to cover the Reese All-White Asparagus Spears completely. Season the water with salt, a lemon cut in half, sugar, bay leaf and a knob of butter (roughly 1 tbsp).
5. Bring to a boil and then add the Reese All-White Asparagus Spears. Simmer until soft when poked with a knife. Approx 8-15 minutes.
6. When the Reese All-White Asparagus Spears are cooked, let them cool slightly in the cooking liquid.
7. Bring a small pot of water to a boil for the eggs. Once it boils, add the eggs and set the timer for 11 minutes.
8. When the timer goes off, run the eggs under cold water until cooled (about 1-2 minutes).
9. Peel the eggs and chop them finely or use a fork to mash them up. Season with a little salt, pepper and smoked paprika. Set this aside.
10. Brown the butter in a small pan (swirling constantly) until you see little brown bits on the bottom and it smells amazing. Set aside and keep warm.
11. Once the Reese All-White Asparagus Spears is cooked and cooled slightly, set on a plate with paper towels to dry.
12. Get a sauté pan hot and add a knob of butter (roughly 1 tbsp) and sauté the Reese All-White Asparagus Spears until slightly golden brown. Hit it with a squeeze of fresh lemon juice and freshly ground black pepper at the end.
13. Serve the Reese All-White Asparagus Spears family style with all the options on the table. Put some Reese All-White Asparagus Spears on your plate and then pile on eggs, rolled ham, fresh herbs and drizzle generously with warm brown butter.
Recipe by Victoria Jempty @victoriaelizabethbakes