Asparagus, or any vegetable for breakfast is a great way to start your day! I happen to have asparagus in my garden, so any meal is quite likely to have it added at this time of year. Poached Egg With Creamed Asparagus would be nice to have for any meal.
I have a specific way I chop my asparagus: Break the ends off; it will naturally break where it starts to be tough. Chop the stalks on an angle, they will cook quicker. Set the ends aside, they take less time to cook.
Cook the asparagus stalk pieces in a teaspoon or two of olive oil for about 2-3 minutes. Add the ends and cook another minutes. Add 1/4 cup water and simmer another couple of minutes until the water is gone. Push aside and add 2 Tblsp butter and 2 Tblsp flour. Stir the flour and butter together with a whisk. Cook for about 2 minutes until flour is turning golden brown.
Poached Egg With Creamed Asparagus
1-2 cups chopped asparagus
1 tsp olive oil
salt and pepper
1/4 cup or more water
2 Tblsp butter
2 Tblsp rice flour
1 1/2 cup milk
Chop asparagus,keep stalks separate from the ends. Cook the stalks in olive oil for 2-3 minutes. Add the ends, salt and pepper, and cook another minute.
Add water and simmer until slightly tender. Use more water to make it the desired softness.
Push asparagus aside in the pan and add butter and flour. Cook 2 minutes.
Add milk and simmer until thickened.
Serve over poached eggs and toast.