Date-night dinner need not center around meat. Here, earthy, meaty shiitake mushrooms balance lemony asparagus and a rich, perfectly poached egg.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Recipe Summary

Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high. Add shallots, thyme, and mushrooms; cook 4 minutes or until lightly browned. Add asparagus and garlic; cook 2 minutes. Add stock; cook 2 to 3 minutes or until liquid has reduced to about 2 tablespoons. Remove pan from heat; stir in butter, lemon juice, salt, and 1/4 teaspoon pepper.

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  • Fill a skillet two-thirds full with water. Add vinegar; bring to a simmer. Break each whole egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using a slotted spoon.

  • Divide mushroom and asparagus mixture evenly between 2 plates. Top each serving with 1 egg. Sprinkle remaining 1/4 teaspoon pepper over eggs.

Nutrition Facts

303 calories; fat 22.7g; saturated fat 5.9g; mono fat 12.7g; poly fat 2.6g; protein 12g; carbohydrates 16g; fiber 5g; cholesterol 196mg; iron 3mg; sodium 478mg; calcium 74mg; sugars 6g; added sugar 0g.
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