• Najwa Kronfel

Sauteed Asparagus, Poached Eggs and Yogurt Sauce

I hope you had a great time with your loved ones this past Mother’s day! I had a blast! It was a very especial day. Everybody in my family gathered for a delicious brunch. Best part? I didn’t do a thing 🙂 I just showed up and had fun! 

I also received the coolest “card”. It was this cute little basket filled with everybody’s individual messages for me, every mom got one. I thought it was very sweet as well as original. 

Later this week, after a trip to the Farmers’ Market I prepared our own brunch at home. Sauteed asparagus, poached eggs and yogurt sauce. The asparagus just tasted so fresh, it didn’t need much. Oh Farmers’ Market, how much I love you!


Poach eggs:

Fill a medium pot (wide) with three or four inches of water. Bring water to a gentle simmer over medium low heat. Add an splash of white vinegar, this will help the egg white stay together. Crack and egg into a small bowl. Carefully slide the egg into the pot. Poach for 2 to 3 minutes (do not allow the water to boil) then remove with a slotted spoon and drain on a paper towel. 

The asparagus:

1 bunch of asparagus, bottoms trimmed

olive oil

salt and pepper

In a sauté pan, add 2 tablespoon of olive oil and then add the asparagus, salt and pepper. Saute for 2 to 3 minutes. Set aside.

The yogurt sauce

1/2 cup plain yogurt 

1/4 cup fresh parsley, chopped

1 tsp lemon juice

salt and pepper

Place all ingredients in a bowl and mix until well combined. Assemble by putting 

the asparagus first, poached eggs on top and then yogurt sauce. 


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