Poached Eggs with Asparagus and Parmigiano-Reggiano
Ingredients
- 14 asparagus stalks
- 1 tsp olive oil
- 2 eggs
- 2 tbsp parsley, chopped
- Bertozzi Parma Flakes
- Salt and pepper
- ⅛ cup butter
- 1 tsp flour
- ½ cup milk
- ¼ cup cream cheese
- Bertozzi Freshly Grated
- Lemon zest
Preparation
- To make the sauce, melt the butter in a small, heavy based saucepan over a medium-low heat.
- Stir in the flour and whisk in the milk to thicken.
- Stir through the cream cheese, and add Bertozzi Freshly Grated, lemon zest, salt and pepper to taste.
- Keep warm and stir periodically to prevent a skin from forming.
- Cook asparagus in boiling, salted water until tender (3-5 minutes).
- Remove asparagus from the heat, drain and plunge quickly into ice-cold water.
- Drain again and toss in olive oil, salt and pepper.
- Meanwhile, poach the eggs in boiling water for 2-3 minutes.
- To serve, lay spears of asparagus on two serving plates.
- Top with poached egg and drizzle over lots of sauce.
- Sprinkle over a little parsley and black pepper.
- Top with Bertozzi Parma Flakes.