Poached Eggs With Asparagus and Herbed Mustard
MAKES 4 servings
Stir together ¼ cup chopped fresh basil, 3 tbsp reduced-fat mayonnaise and 2 tbsp Dijon mustard; set aside. In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water with 1 tsp vinegar over medium heat until simmering. Cooking in batches of two to four, crack 8 eggs, one at a time, into small bowl; gently slide into simmering water. Poach until whites are set but yolks are still runny, about 3 minutes. Using slotted spoon, transfer poached eggs to bowl of warm water; keep warm while cooking remaining batches. Using slotted spoon, transfer eggs to paper towel–lined tray; blot dry. Meanwhile, in pot of boiling lightly salted water, cook 16 asparagus spears (about 150 g) just until tender, about 2 minutes. Drain; diagonally slice crosswise. Toast 8 slices whole wheat bread; spread one side of each toast with herbed mustard. Top with asparagus and poached eggs; sprinkle with ¼ tsp each salt and pepper and ¼ cup shaved Parmesan cheese. Garnish with small basil leaves, if desired. Serve immediately.