Asparagus with Lemon Ginger Cream Recipe
Ingredients
| Asparagus | 1 pound | |
| 1 cup regular-strength chicken broth | ||
| 2 thin, quarter-size slices fresh ginger | ||
| 1 strip (1/2 by 4 inches) lemon peel (colored part only) | ||
| Whipping cream | 2/3 Cup (16 tbs) | |
| 4 hot poached eggs | ||
Directions
Prepare asparagus, leaving spears whole; then boil, steam, or microwave.
Drain and keep warm.
In a wide frying pan, combine broth, ginger, and lemon peel.
Bring to a boil; boil until reduced to 1/2 cup.
Add cream; continue to boil until reduced to 1/2 cup.
Remove ginger and lemon peel.
Pour sauce equally onto 4 warmed plates; top sauce on each plate with 1/4 of the asparagus, then with 1 poached egg.
Drain and keep warm.
In a wide frying pan, combine broth, ginger, and lemon peel.
Bring to a boil; boil until reduced to 1/2 cup.
Add cream; continue to boil until reduced to 1/2 cup.
Remove ginger and lemon peel.
Pour sauce equally onto 4 warmed plates; top sauce on each plate with 1/4 of the asparagus, then with 1 poached egg.
Chef
