Poached Eggs On Asparagus Sauce

Ingredients

• 1 cup asparagus tips and stems, cut into pea-sized pieces
• 1 cup asparagus cooking liquid
• 2 tablespoons butter
• 2 tablespoons flour
• ¼ teaspoon salt
• Pinch paprika
• 3 to 4 eggs
• Toast and butter for serving

Method

1. 1 Cook asparagus pieces in water until tender, reserving the cooking liquid. Set aside.
2. 2 Melt butter in a saucepan, whisk in flour and salt to make a roux. Gradually whisk in the reserved asparagus liquid and paprika. Simmer until thickened.
3. 3 Add the cooked asparagus to the sauce and stir gently to coat.
4. 4 Slide eggs one by one into a cup, then carefully place them on top of the asparagus sauce in the saucepan or a heatproof dish.
5. 5 Season with salt, pepper, and optional nutmeg. Poach gently over low heat or in a bain-marie until eggs are set.
6. 6 Serve immediately over rounds of toasted, buttered bread.