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Boiled Green Asparagus

A beautiful, nutritious, and light dish for breakfast or dinner! Asparagus with a poached egg... What could be better for breakfast or a light dinner? Tasty and nourishing, and beautiful too! On top of that, it's easy and quick to make. All upside, really — give it a try :)

Ksi-ksaAuthor avatar
Recipe author
Boiled green asparagus
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 3 g
Fats 67 % 10 g
Carbohydrates 13 % 2 g
107 kcal
GI: 100 / 0 / 0
  • First, pour boiling water into the blender jar and cover it. This warms the blender, which is needed for making the egg-yolk sauce. Cook the asparagus in boiling water for about 4 minutes. Take it out when done and put it on the plates. Add the vinegar to the boiling asparagus water. Using a fork, create a whirlpool in the center of the water while gently dropping in the eggs with your other hand. If an egg spreads too much, hold it together with the fork. Cook for about 4–5 minutes. Meanwhile, empty the water out of the blender jar and wipe it dry with a paper towel, add the egg yolks and lemon juice, and blend until smooth. Melt the coconut oil and, while it's still hot, slowly pour it into the blender at low speed, then add salt. Blend the sauce for a few minutes until it thickens. Lift the finished poached eggs out of the water with a slotted spoon, blot them lightly with a paper towel, and set them on top of the asparagus. Spoon over the sauce, add pepper to taste, and enjoy!

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Lemon juice - 16  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Coconut oil - 925  kcal/100g
  • Green asparagus - 25  kcal/100g

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