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Asparagus with Creamy Camembert Sauce
Steamed asparagus with the creamy Camembert Sauce. It is both delicious and very easy to prepare.
Servings Prep Time
4minutes 5minutes
Cook Time
10 – 15minutes
Servings Prep Time
4minutes 5minutes
Cook Time
10 – 15minutes
Instructions
  1. Remove the woody ends by gently bending the end of each asparagus spear until it snaps naturally.
  2. To cook, add the asparagus to a pan of boiling water and cook for 2 minutes or until bright green.
  3. You can also steam the asparagus in a microwave steamer or on a plate or a wire basket in a pot with a little water. Steam for about 4 – 5 minutes.
  4. While the asparagus are cooking or steaming, pour the cream into a small pot.
  5. Take a sharp knife and peel the thin skin off the cheese. Cut the cheese in cubes and add to the cream and allow to melt.
  6. Add the arrow root or Mazeina and stir until it thickens. It happens quickly.
  7. Season with salt, white pepper and nutmeg.
  8. Bring a another pot of water to the boil and poach the eggs. For this I prefer a soft, runny yolk, but it is entirely your choice.
  9. To serve, simply place asparagus on a plate, smother in the sauce and top with the poached egg. Lastly add a few extra gratings of nutmeg, salt and pepper if you prefer.
Recipe Notes

Poached eggs are really simple to make. I learned from the master Jamie Oliver and you can too, just click here!


You can change this recipe into a salad, by simply adding some fresh rocket or watercress and some crispy croutons or crispy bacon for a low-carb option.

 

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