Anhchovy & garlic butter with asparagus and poached egg
Spring means that it’s asparagus season again! I love simple quickly boiled and still crispy green asparagus. A well known classic is asparagus, poached egg and hollandaise sauce but this time this ultimate comfort breakfast was coated with salty anchovy and garlic butter. So good. I could add this butter to every dish I eat (go and try it with pasta or other veggies!).
ANCHOVY AND GARLIC BUTTER WITH ASPARAGUS AND POACHED EGG
Active: 10–15 min.
Serves 3
Anchovy & Garlic butter:
- 100 g butter (room temperature)
- 3–5 anchovy fillets
- 2 cloves of garlic
- 1 tsp (organic) lemon zest
Serve with:
- 600–800 g asparagus (cooked but still vibrant green and a bit crispy)
- 3 poached egg
- Fresh thyme
Make the anchovy butter. Chop the anchovies into fine paste. Peel and crush the garlic cloves. Mix into the soft butter. Add the lemon zest mix until smooth.
(Cook the asparagus in boiling water for a few minutes.)
Melt the anchovy butter in a saucepan and let it cook on medium heat until the butter starts to brown a little bit. Pour into a heatproof bowl and set aside.
(Make the poached eggs.)
Place asparagus on the plate. Add a poached egg on top. Finish with a big spoonful of anchovy & garlic butter and fresh thyme. Enjoy!