Active Time: 20 minutes
Total Time: 30 minutes • Serves: 4
1 bunch fresh asparagus (about 1 pound)
1 tablespoon Schnucks extra virgin olive oil
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon ground black pepper, divided
1 cup Schnucks whipping cream
1 tablespoon fresh lemon juice
1 tablespoon Schnucks unsalted butter
1/2 teaspoon chopped fresh tarragon leaves
1 tablespoon distilled white vinegar
4 Schnucks large eggs
1. Preheat oven to 400°F. In large rimmed baking pan, toss asparagus with oil and 1/4 teaspoon each salt and pepper. Arrange asparagus in single layer. Roast 12 to 14 minutes or until tender-crisp.
2. Meanwhile, in 2-quart saucepan, cook cream over medium-high heat 3 minutes or just until cream simmers. Reduce heat to medium; simmer 10 to 12 minutes or until cream is reduced to 1/2 cup, stirring occasionally during last 5 minutes of cooking. Remove saucepan from heat; with whisk, stir in lemon juice, butter, tarragon, 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Cover to keep warm. Makes about 2/3 cup.
3. While cream simmers, fill 12-inch skillet or sauté pan with enough water to come halfway up sides. Add vinegar and remaining 1/4 teaspoon salt; heat to boiling over mediumhigh heat. Reduce heat so that water is barely simmering. Crack eggs, 1 at a time, into small cup. Slowly slide each egg into water while immersing cup slightly in water. Cook 4 minutes. Egg whites should be cooked through and yolks should be soft. With slotted spoon, transfer each egg to paper towel-lined plate. If desired, with paring knife, trim off any loose egg white.
4. Divide asparagus between each of 4 salad plates. Carefully place 1 egg over asparagus on each plate; pour about 2-1/2 tablespoons sauce over egg and asparagus.
Each serving: about 356 calories, 31 g total fat
(18 g saturated), 275 mg cholesterol, 459 mg sodium,
7 g carbohydrate, 2 g fiber, 2 g sugars, 10 g protein