Asparagus And Eggs
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 bunches asparagus, ends trimmed
  • 2 tablespoon wine, preferably a rioja rosé
  • 8 eggs
  • 1/4 cup pine nuts, finely chopped
  • 2 tablespoon olive oil
  • 2 lemons, quartered
  • sea salt to taste
Directions
  1. In a deep frying pan, bring 2-½ inches of water to boil. Salt generously; add asparagus; cook about 3-½ minutes; remove from water.
  2. Add wine to water; reduce heat to medium-low. Gently crack eggs into water; cook 3 minutes. With slotted spoon, remove eggs to small stack of paper towels to absorb excess water.
  3. Serve on large serving platter, arranging asparagus in one layer; place eggs on top. Garnish with pine nuts and olive oil; serve with lemon wedges, if desired.