Trim asparagus into bite sized pieces, keeping tops aside to add at end of cooking (since they cook faster) and discarding the tough bottoms. Cook asparagus pieces (except tops) in broth for a few minutes until desired tenderness. Should not be more than 5 minutes; you don't want them mushy, just softened a bit. Remove asparagus and broth from pan and set aside, adding tips to mixture.
Make roux using butter and flour; melt butter and then slowly add flour, stir and cook for a few minutes until bubbles dissipate and roux is smooth and darkened a bit in color. Add broth but not asparagus chunks back into roux and add mushrooms. Stir and cook until mushrooms are desired doneness. Add asparagus back in and stir to combine and cook for just a minute or two more, until sauce has thickened to taste. Salt and pepper as desired.
Toast english muffins and poach eggs around this time.
Make sauce using mayonnaise and greek yogurt, combine in small ramikin and cook in microwave for 10-20 seconds or until warm and softened.
To create dish:
muffin -> egg -> aparagus/mushroom sauce -> mayonnaise/yogurt sauce -> any tumeric or other spice for color and flavor on top
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (194g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 215 (67%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 61.1mg||19 %|
|Sodium 481.6mg||17 %|
|Potassium 256.6mg||7 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 23g|
|Protein 4.5g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 322
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