Asparagus and Mushroom Brunch Dish
Preparation Time: 10 minutes - Cooking Time: 12 minutes
Ingredients
- 1/2 cup olive oil divided, 125 mL
- 1 tbsp Dijon mustard 15 mL
- 3 tbsp lemon juice 45 mL
- 3 tbsp parsley minced, fresh, chives or 2 tsp (10 mL) tarragon, 45 mL
- 1/2 tsp salt divided, 2 mL
- 1/2 tsp pepper divided, 2 mL
- 1 lb mushrooms sliced, mixed, fresh, 500g
- 2 tbsp onion minced 25 mL
- 2 cloves garlic minced
- 2 tbsp balsamic vinegar 25 mL
- 4 eggs soft poached
- 1 1/2 lbs asparagus spears trimmed, 750 mL
Garnish:
- parsley chopped
- chives or tarragon, optional
Instructions
- In a small bowl or measuring cup whisk 1/4 cup (50 mL) olive oil, mustard, lemon juice, parsley, chives or tarragon and 1/4 tsp (1 mL) each salt and pepper together. Set aside for dressing.
- In large skillet heat remaining 2 tbsp (25 mL) olive oil over medium- high heat. Saute mushrooms and onion 3-5 minutes or until starting to release their moisture; stir in garlic, balsamic vinegar and remaining 1/4 tsp (1 mL) each salt and pepper. Heat for 1 minute and remove from heat; stir in 3 tbsp (45 mL) dressing and keep warm.
- While eggs are poaching cook asparagus in large skillet of boiling water 3-4 minutes or just until crisp-tender; drain; toss with 1/4 cup (50 mL) dressing. Divide asparagus among 4 serving plates; spoon warm mushrooms on top of asparagus. Place a poached egg on top of mushrooms and drizzle remaining dressing over eggs. Garnish with herbs if desired.
Variation:
- Omit poached eggs and top mushrooms with 1/2 (125 mL) cup crumbled chevre (soft goat cheese).
Notes
TIP:
Poach eggs a few hrs or a day ahead and with slotted spoon remove cooked eggs to cold water; refrigerate until needed. Then remove with slotted spoon and place in hot water to reheat.
More delicious recipe ideas are available online at www.mushrooms.ca.
Nutrition
Calories: 377kcal | Carbohydrates: 13g | Protein: 11.3g | Total Fat: 32.9g | Sodium: 423mg | Fiber: 4.5g
Nutrition Facts
Asparagus and Mushroom Brunch Dish
Amount per Serving
Calories
377
% Daily Value*
Total Fat
32.9
g
51
%
Sodium
423
mg
18
%
Carbohydrates
13
g
4
%
Fiber
4.5
g
19
%
Protein
11.3
g
23
%
* Percent Daily Values are based on a 2000 calorie diet.
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