Ingredients
- Kosher salt
- 8 slender asparagus spears, sliced on diagonal to 1-inch lengths
- 2 tablespoons unsalted butter, softened
- ½ teaspoon prepared grainy mustard
- 4 teaspoons minced fresh chives
- ¼ teaspoon freshly ground black pepper
- 4 slices good-quality bread, toasted
- 8 seasoned soft-cooked eggs
- 2 teaspoons Cognac or brandy
- Nutritional Information
Nutritional analysis per serving (4 servings)
282 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 16 grams protein; 387 milligrams cholesterol; 314 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Fill a medium bowl with ice water, and set aside. Bring 5 cups water to boil in medium saucepan. Add 2 teaspoons kosher salt and asparagus. Cook until tender, 30 to 45 seconds. Using slotted spoon, transfer asparagus to ice water very briefly, remove, and dry on paper towels. Set aside.
- Combine butter, mustard, chives, pepper and a pinch of kosher salt in small bowl, and mix with fork until light and fluffy. Scrape butter onto 6-inch square of plastic wrap, roll tightly into log about 1 inch in diameter, and refrigerate until firm. Thirty minutes before serving, remove butter from refrigerator, slice into four medallions, cover lightly, and set aside.
- Warm blanched asparagus pieces briefly in hot water. Place hot torn toast in 4 small bowls. Drain asparagus, and sprinkle over toast or place in 4 cocktail glasses.
- To assemble, place 2 eggs on top of toast in bowls or in glasses (with toast on the side). Splash with Cognac. Drop butter medallions onto each portion, and serve.
Dining and Cooking