Asparagus with mushrooms and poached egg

dinner · ⏱ 25 min · 4 portions · 14.0 g carbs / portion · vegetarian · allergens: egg, milk

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
http://flowcooking.food/en-us/recipe/671/asparagus-with-mushrooms-and-poached-egg/