Asparagus and Eggs

Staff Writer
Asparagus and Eggs
Courtesy of Rioja Wines

Here is a dish that can be put together in just around 10 minutes.  It looks beautiful and can be served as a main dish at brunch or as a salad for dinner.  As always, the fresher the eggs, the better the dish, especially in such a simple preparations as this.

Note: Adding a bit of wine or vinegar to the poaching water helps the egg hold its shape by causing the outer layer of the egg white to congeal faster.  We recommend wine over vinegar, simply because it tastes better!

Rioja pairing: Both asparagus and eggs are notorious for being difficult to pair with wine because they both contain sulfurous elements that can make wine taste vegetal, but difficult does not mean impossible!  Try this dish with a bright, fruity Rioja rosé, you will not be disappointed.

8
Servings
138
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 bunches asparagus, ends trimmed
  • 2 Tablespoons wine, preferably a Rioja rosé
  • 8 eggs
  • 1/4 Cup pine nuts, finely chopped
  • 2 Tablespoons olive oil
  • 2 lemons, quartered
  • sea salt to taste

Directions

In a deep frying pan, bring 2-½ inches of water to boil.  Salt generously; add asparagus;  cook about 3-½ minutes; remove from water.

Add wine to water; reduce heat to medium-low.  Gently crack eggs into water; cook 3 minutes.  With slotted spoon, remove eggs to small stack of paper towels to absorb excess water. 

Serve on large serving platter, arranging asparagus in one layer; place eggs on top. Garnish with pine nuts and olive oil; serve with lemon wedges, if desired.

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
10g
16%
Sugar
2g
N/A
Saturated Fat
2g
10%
Cholesterol
160mg
53%
Protein
7g
15%
Carbs
5g
2%
Vitamin A
91µg
10%
Vitamin B12
0.4µg
6.4%
Vitamin B6
0.1mg
7.1%
Vitamin C
11mg
18%
Vitamin D
0.9µg
0.2%
Vitamin E
2mg
10%
Vitamin K
28µg
35%
Calcium
43mg
4%
Fiber
2g
7%
Folate (food)
53µg
N/A
Folate equivalent (total)
53µg
13%
Iron
2mg
13%
Magnesium
25mg
6%
Monounsaturated
5g
N/A
Niacin (B3)
0.8mg
3.9%
Phosphorus
142mg
20%
Polyunsaturated
3g
N/A
Potassium
222mg
6%
Riboflavin (B2)
0.3mg
17%
Sodium
292mg
12%
Thiamin (B1)
0.1mg
8%
Zinc
1mg
8%

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