Asparagus and Poached Eggs with Lemony Spinach Pesto

Look for crisp spinach leaves that are free of blemishes of moisture. Add zest with lemon and pesto.

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Asparagus and Poached Eggs with Lemony Spinach Pesto

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Asparagus and Poached Eggs with Lemony Spinach Pesto

Directions

  1. Finely shred 1 teaspoon peel from lemon; set aside. Juice lemon (you should have 3 tablespoons juice); set aside. In a food processor combine spinach, almonds, Parmesan cheese, lemon peel, lemon juice, and garlic. Cover and pulse with several on/off turns until chopped. With the motor running, add olive oil in a steady stream through the opening in the lid until combined. Season to taste with salt and pepper.
  2. In a large saucepan bring 2 inches of water to boiling. Add a steamer insert to the saucepan (insert should not touch the water). Reduce heat to a simmer. Place asparagus in the insert. Cover and steam 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to a bowl of ice water to stop cooking; drain.
  3. Divide asparagus among 4 serving plates. Top each serving with 3 tablespoons spinach pesto and a poached egg.

From the Test Kitchen

*To Poach Eggs:

Add 4 cups water to a large skillet; add 1 tablespoon vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with 3 more eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon. Season to taste with salt and pepper.

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Nutrition Facts (Asparagus and Poached Eggs with Lemony Spinach Pesto)

  • Per serving:
  • 278 kcal ,
  • 24 g fat
  • (4 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 15 g monounsaturated fat ),
  • 188 mg chol. ,
  • 223 mg sodium ,
  • 7 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 11 g pro.
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