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3 Simple asparagus recipes

Cooked asparagus topped with crumbled bacon is dressed

Cooked asparagus topped with crumbled bacon is dressed with the yolk of a poached egg. Credit: Marge Perry

ASPARAGUS WITH BACON AND POACHED EGG

2 slices bacon

1 pound asparagus, trimmed

1 large egg

1⁄4 teaspoon salt

1⁄8 teaspoon pepper

1. Cook the bacon in a large skillet; transfer to a plate lined with paper towel. Drain and crumble when cool.

2. Pour off all but a thin layer of the bacon fat and add about 1 1⁄2 inches of water to the pan; bring to a boil. Add the asparagus and cook until bright green and crisp tender, about 3 minutes. Drain.

3. Crack the egg into a small bowl. Use your hand to lift the egg from the bowl and transfer it to a second small bowl. The less-viscous white left over in the first bowl may be discarded. Fill a small bowl with cold water and set aside.

4. Fill a small skillet with 1 1⁄2 inches water and bring to a very gentle simmer. Gently slide the egg into the water and use a spoon to push the white toward the yolk, and also to spoon some of the hot water on top of the egg. Cook 3 minutes, until the white is set and the yolk still runny. Use a slotted spoon to transfer to the bowl of cold water.

5. Sprinkle the asparagus with the salt, pepper and bacon and top with the egg. Prick the yolk with a fork to allow the yolk to dress the asparagus. Makes 4 servings.

Nutritional analysis for each serving: 83 calories, 6 g protein, 5 g carbohydrates, 2 g fiber, 5 g fat, 2 g saturated fat, 235 mg sodium

TIP: Draining the less-viscous part of the egg white helps form a rounded poached egg without excess strands. 

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ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER

1 pound asparagus, trimmed

1 tablespoon olive oil

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

2 tablespoons salted butter

1 teaspoon balsamic vinegar

1⁄2 teaspoon Worcestershire sauce

1. Preheat oven to 425 degrees. Coat a baking sheet pan with cooking spray.

2. Toss asparagus with olive oil; season with salt and pepper and place in a single layer on the baking sheet pan. Bake 10 to 12 minutes until bright green and crisp-tender.

3. Meanwhile, melt the butter in a small skillet and cook until it is lightly browned. Remove from the heat and stir in the vinegar and Worcestershire. Toss with the asparagus and serve warm. Makes 4 servings.

Nutritional analysis for each serving: 107 calories, 3 g protein, 5 g carbohydrates, 2 g fiber, 9 g fat, 4 g saturated fat, 198 mg sodium

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ASPARAGUS WITH BUTTERED PARMESAN BREAD CRUMBS

1 pound asparagus, trimmed

1 tablespoon olive oil

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

1 tablespoon salted butter

1⁄4 cup panko bread crumbs

1⁄4 cup grated Parmesan

1. Preheat the oven to 425 degrees. Coat a baking sheet pan with cooking spray.

2. Toss the asparagus with the oil; season with the salt and pepper. Place in a single layer on the baking sheet pan and roast until the asparagus is bright green and crisp-tender, 10 to 12 minutes.

3. Meanwhile, melt the butter in a small skillet; add the panko and cook, stirring, until the butter is evenly incorporated in the crumbs and they are golden brown. Remove from the heat and stir in the Parmesan. Sprinkle over the asparagus and serve warm or at room temperature. Makes 4 servings.

Nutritional analysis for each serving: 112 calories, 4 g protein, 8 g carbohydrates, 3 g fiber, 8 g fat, 3 g saturated fat, 270 mg sodium

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