Asparagus and Mushroom Brunch Dish

[Guest guest]

This is a wonderful breakfast dish. WE even had it for dinner a few times. Enjoy

AJ

 

Asparagus and Mushroom Brunch Dish

 

1/2 cup olive oil, divided

1 tbsp. Dijon mustard

3 tbsps. lemon juice

3 tbsps. minced fresh parsley, chives or 2 tspd. tarragon

1/2 tsp. each salt and pepper, divided

1 lb. sliced mixed fresh mushrooms

2 tbsps. minced onion

2 cloves garlic, minced

2 tbsps. balsamic vinegar

4 soft poached eggs

1 1/2 lb. trimmed asparagus spears

garnish: chopped parsley, chives or tarragon (optional)

 

In a small bowl or measuring cup whisk 1/4 cup olive oil, mustard, lemon juice,

parsley, chives or tarragon and 1/4 tsp. each salt and pepper together. Set

aside for dressing.

In large skillet heat remaining 2 tbsps. olive oil over medium- high heat. Sauté

mushrooms and onion 3 to 5 minutes or until starting to release their moisture;

stir in garlic, balsamic vinegar and remaining 1/4 tsp. each salt and pepper.

Heat for 1 minute and remove from heat; stir in 3 tbsps. dressing and keep warm.

While eggs are poaching cook asparagus in large skillet of boiling water 3 to 4

minutes or just until crisp- tender; drain; toss with 1/4 cup 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.

Makes 4 servings.