Ingredients
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4 cups + 1 Tbsp Water
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2 tsp White Vinegar
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2 large Egg
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½ bunch pencil-thin Asparagus
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1 Tbsp Lemon Juice
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1 tsp Olive Oil
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1 Tbsp chopped fresh Dill
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¼ tsp Salt
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⅛ tsp Black Pepper
Directions
Steps
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1
Done
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Bring 4 cups water and the vinegar to a boil in a medium skillet. Reduce heat to barely simmer. Break 1 egg into a cup. Holding cup close to water, slide the egg into water. Repeat with remaining egg. Cook for about 5 minutes. With a slotted spoon, transfer eggs, one at a time, to a paper towel-lined plate to drain. Keep warm. |
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2
Done
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Meanwhile, put asparagus and remaining 1 Tbsp water in a glass pie plate. Cover with wax paper and microwave until crisp-tender, 2–3 minutes. Drain and toss with lemon juice and oil. |
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3
Done
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Divide asparagus evenly between two plates. Top asparagus with 1 egg and sprinkle with dill, salt, and pepper. |
