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Asparagus with mushrooms and poached egg

Tender asparagus and golden portobellos in buttery richness.
A jammy poached egg on top makes it silky and comforting.
Finish with truffle oil for a savory, elegant bite.

dinner ⏱ 25 min 310 kcal / portion 14.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

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Asparagus with mushrooms and poached egg
v3 · rb0e705f985 20260727Z1751 24 pieces asparagus 120 g butter 12 pieces portobello mushroom 2 pieces garlic 5 g thyme salt to taste black pepper to taste 10 g tarragon 4 pieces egg ½ tsp truffle oil 🍳 bring salted water to a boil ⏱ 3-4 min blanch the asparagus until al dente refresh the asparagus under cold water 🍳 melt half the butter in a saute pan 🍳 ⏱ 10 min fry half the mushrooms with garlic and thyme until golden-brown at the edges 🌀 season the mushrooms with salt and black pepper 🍳 transfer the mushrooms to a plate and keep warm 🍳 melt the remaining butter in a saute pan 🍳 ⏱ 10 min fry the remaining mushrooms with garlic and thyme until golden-brown at the edges 🌀 season the mushrooms with salt and black pepper 🍳 transfer the mushrooms to a plate and keep warm 🍳 ⏱ 1 min gently saute the asparagus and tarragon with a pinch of salt to warm through 🍽 assemble plates with asparagus and mushroom discs 🍽 scatter over garlic and thyme 🍽 top with a poached egg just before serving 🍽 drizzle over any butter from the pan 🍽 add a grind of pepper and a few drops of truffle oil, then serve at once Asparagus & Mushrooms 🍳 40 g 0.5 · 6 pieces 0.67 pieces 2 g salt black pepper 40 g 0.5 · 6 pieces 0.67 pieces 2 g salt black pepper tarragon salt 0.67 pieces garlic 2 g thyme egg 40 g butter black pepper truffle oil
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Preparation steps

  1. bring salted water to a boil
  2. blanch the asparagus 3-4 min until al dente
  3. refresh the asparagus under cold water
  4. melt half the butter in a saute pan
  5. fry half the mushrooms with garlic and thyme 10 min until golden-brown at the edges
  6. season the mushrooms with salt and black pepper
  7. transfer the mushrooms to a plate and keep warm
  8. melt the remaining butter in a saute pan
  9. fry the remaining mushrooms with garlic and thyme 10 min until golden-brown at the edges
  10. season the mushrooms with salt and black pepper
  11. transfer the mushrooms to a plate and keep warm
  12. gently saute the asparagus and tarragon with a pinch of salt 1 min to warm through
  13. assemble plates with asparagus and mushroom discs
  14. scatter over garlic and thyme
  15. top with a poached egg just before serving
  16. drizzle over any butter from the pan
  17. add a grind of pepper and a few drops of truffle oil, then serve at once

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