Lemons, capers, brown butter, these three ingredients have been my go-to for almost every sauce. Whether it’s the foundation to create another sauce or it’s the sauce itself, this combination can’t be beaten. Used initially for a scallop dish, I tried this sauce for other proteins and vegetables from chicken to lean pork to brussels sprouts to now asparagus. The tartness of the lemons and capers with the smoky, nutty brown butter and caramelized shallots go great with almost everything! Top roasted asparagus with a poached egg and this lemon caper brown butter sauce for a healthy side, appetizer, or even breakfast!
**Helpful tips and common mistakes
This recipe is as easy as 1, 2, 3. Simply roast the asparagus, prepare the sauce and poach an egg.
When prepping the asparagus before roasting, trim the tough end of the stalk. Simply snap off the end of the asparagus where the ends are white.
You can serve this dish with just asparagus and the sauce for a side dish or you can top it with an egg for a healthy, light lunch. Poaching eggs can be a tricky process for some but fear no longer! Mario Batali revealed his secret on how to poach an egg without the hassle on the show, The Chew. Crack an egg into a medium bowl. Slowly pour hot simmering water into the side of the bowl until the egg is completely submerged, about 3 cups of water. Let sit for 5 minutes. Remove with a slotted spoon and there you have a perfectly poached egg. Check out the video here. Just amazing!
Top the tender roasted asparagus with the perfectly poached egg and the lemon caper browned butter sauce. Dig into the egg and there you have it! Great for vegetarians and meat-lovers alike.
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