Asparagus and Eggs Scandinavian
|Asparagus spears||1 Pound, cut about 4 inches long|
|Dried tarragon||1⁄4 Teaspoon, crumbled|
|Cooked shrimp||1⁄2 Pound (Small In Size)|
|Finely chopped parsley||1 Tablespoon|
|Shredded gruyere cheese||1 Tablespoon|
Cook asparagus in boiling salted water or a steamer until crisp tender, about 5 to 7 minutes; drain.
Arrange in a greased baking dish and nestle poached eggs on top.
Melt butter in a frying pan, add tarragon and shrimp, and heat through.
Warm brandy, ignite, and pour over shrimp, shaking pan.
When flame burns out, spoon shrimp and juices over asparagus and eggs.
Sprinkle with salt and pepper to taste.
Sprinkle with cheese and parsley.
Contains about 170 calories per serving.