Asparagus taste best in the spring and egg taste best anytime. The combination of the two is always good. Eggs are often used as garnish, but they can also be the main ingredient in appetizers and salads. If you want to poach just one or two eggs, a mirowave oven can be used. Fill a mug with ½-1 cup of water depending on the mug’s size. Crack an egg directly into the mug and place it in the microwave oven. The egg should be coved with water. Cook on high (full power) 1 minute; two eggs, 2 minutes. When making more than 1 egg, use 2 mugs. Time will vary, depending on the wattage and cup-size.
ASPARAGUS WITH POACHED EGGS 4 appetizer servings or a light lunch
16 spears green asparagus, trimmed, salt to taste, 8 slices of bacon, 1 8 oz. bunch fresh parsley or a mixture of several herbs, 7 tbsp. butter, room temperature, ½ tsp. lemon zest ,salt
poached eggs: 4 large eggs, Water, salt garnish: 1 spear raw aspargus, lemon zest
To make asparagus, place asparagus in salted boiling water and cook until just tender but still bright green. Remove from the boiling water and plunge them into ice water to stop the cooking process. Drain and set aside.
To make the bacon, cook bacon in a large skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
To make the eggs, bring a large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with one egg at a time, crack egg into a cup and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3-4 minutes. Using a slotted spoon, transfer poached eggs to medium bowl filled with ice water to stop cooking.
To serve, arrange asparagus on 4 plates, sprinkle crumbled bacon over and place a poached egg on top. Place a spoonful of herb butter on the asparagus. Using a potato peeler, cut strips of raw asparagus and garnish the dish with them and lemon zest.
Suggested accompaniment: boiled new potatoes and this dish will make a light lunch.