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Author:
chefadambyatt
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Elegant Pan-Steamed Asparagus with Hard-Boiled Eggs and Butter Sauce
This simple yet elegant dish features tender-crisp pan-steamed asparagus, perfectly complemented by hard-boiled egg wedges and a rich, warm butter sauce. It's a quick and flavorful recipe, perfect for a light meal or a sophisticated side dish, celebrating the fresh taste of seasonal asparagus.
#Asparagus
#Spring
#Vegetable
#Eggs
#Butter Sauce
#Elegant
#Side Dish
#Easy
#Quick
#Brunch
Fresh Asparagus Ready for Cooking
Recipe Information
5m
Prep Time
7m
Cook Time
12m
Total Time
2
Servings
Easy
Modern European
English
Nutrition (per serving)
350
Calories
18g
Protein
8g
Carbs
28g
Fat
Plated Asparagus and Egg Wedges
Ingredients
Servings: 2
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Drizzling Rich Butter Sauce
Instructions
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- Trim the woody ends off the asparagus spears. You can either snap them where they naturally break or cut off the bottom inch.1mPreview1mPreviewTrim the woody ends off the asparagus spears. You can either snap them where they naturally break or cut off the bottom inch.
- Carefully peel two pre-cooked hard-boiled eggs and cut them into quarters or wedges.2m
Preview2mPreviewCarefully peel two pre-cooked hard-boiled eggs and cut them into quarters or wedges. - Place a large skillet or frying pan over medium heat and melt one tablespoon of unsalted butter until lightly sizzling.1m
Preview1mPreviewPlace a large skillet or frying pan over medium heat and melt one tablespoon of unsalted butter until lightly sizzling. - Add the trimmed asparagus to the hot pan, season with a pinch of salt and black pepper, and cook for 1-2 minutes, stirring occasionally, until slightly brightened.2m
Preview2mPreviewAdd the trimmed asparagus to the hot pan, season with a pinch of salt and black pepper, and cook for 1-2 minutes, stirring occasionally, until slightly brightened. - Pour in about 1/4 cup of water or vegetable stock, cover the pan with a lid, and steam the asparagus for 2-3 minutes, or until it is tender-crisp and vibrant green.3m
Preview3mPreviewPour in about 1/4 cup of water or vegetable stock, cover the pan with a lid, and steam the asparagus for 2-3 minutes, or until it is tender-crisp and vibrant green. - Carefully transfer the cooked asparagus to a serving plate, arranging it neatly.1m
Preview1mPreviewCarefully transfer the cooked asparagus to a serving plate, arranging it neatly. - Arrange the hard-boiled egg wedges artfully around the asparagus on the plate.1mPreview1mPreviewArrange the hard-boiled egg wedges artfully around the asparagus on the plate.
- Generously drizzle the warm butter sauce (such as Hollandaise or a simple lemon butter sauce) over the asparagus and eggs.1mPreview1mPreviewGenerously drizzle the warm butter sauce (such as Hollandaise or a simple lemon butter sauce) over the asparagus and eggs.
- Garnish the dish with freshly chopped chives or microgreens for added flavor and visual appeal.1m
Preview1mPreviewGarnish the dish with freshly chopped chives or microgreens for added flavor and visual appeal.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
