A perfect spring dinner, made in under 30 minutes.
The easiest way to trim asparagus is to snap it at the ends. Asparagus naturally snaps into two at the point where the hard part meets the softened, not good, bottom part. Simply take one asparagus and bend it at the bottom until it breaks in two. You can do that with the whole bunch, or use that broken off piece as a guide and cut off the same amount from the rest of the asparagus using a knife.
If you want visual guides for poaching an egg, as I don’t have any to share at this point, here are a few by: Alton Brown, Simply Recipes, The Kitchn
Recipe inspired by Bon Appétit, February 2003.
Keywords: quick, vegetarian