Poached Eggs with Asparagus and Dill

Ingredients:

• 2 tsp. white distilled vinegar
• 2 large eggs
• 1/2 bunch pencil thin asparagus, trimmed
• 1 tbsp. lemon juice
• 1 tsp. extra-virgin olive oil
• 1 tbsp. chopped fresh dill
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 2 Servings (about 12 asparagus & 1 egg per serving)

1. Bring 4 cups water to boil in medium deep skillet. Reduce heat to bare simmer; add vinegar. Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining egg. Cook until whites are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer eggs, one at a time, to paper towel-lined plate to drain. Keep warm.
2. Meanwhile, combine asparagus and 1 tablespoon water in a glass pie plate. Cover loosely with sheet of wax paper; microwave on High until asparagus is crisp-tender, 2-3 minutes. Drain. Drizzle lemon juice and oil over and asparagus; toss until coated evenly.
3. To serve, divide asparagus evenly between 2 plates. Top each with 1 egg and sprinkle with dill, salt and pepper.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This has been called anytime entertaining and it certainly is entertaining and delicious. This dish is great for Sunday brunch or even a weeknight dinner. Add 3 slices of crisp-cooked reduced-fat bacon per serving and you will increase the point value by 3 points and you'll have a filling meal.