here and there

Friday, April 7, 2017

Poached egg on Asparagus with white sauce.

This had to be the most delicious lenten dish that was prepared this Lent.  With the arrival of pencil thin fresh asparagus from the states, we have been enjoying this vegetable very much. 


With fresh asparagus in the supermarket, this is a simple but an elegant dish full of spring flavors!  My husband requested this dish as his Mom made this as a lenten dish. His Mom would make a basic white sauce to top over the poached eggs. 




Since I was out of bread, I made pan fried bread from the Refrigerator dough I had previously. This is something my Mom did as she was waiting for her bread to proof. I loved this treat with Cheese Whiz or with some of her homemade jam.  As a kid, I loved how the spread or jam would melt on the hot bread. 





A White Sauce  was prepared for the dish.  Grated cheese can be added to the sauce, but this plain sauce works perfectly with poached egg and roasted asparagus. 





Although the asparagus my Mom in law used was canned, fresh asparagus was roasted for a few minutes in a toaster oven. The ends were snapped, a drizzle of olive oil, some grounded black pepper and baked for 4 minutes.    Delicious!






To this I added fresh spinach and smoked salmon. 





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