About the Dish

4 Farm Eggs
12 ounces Fingerling Potatoes
1 Lemon
1 packet Grey Poupon Dijon Mustard
2 pats Butter
12 ounces Asparagus
1 Shallot
1 sprig Dill
2 teaspoons Capers
Per Serving
Calories 480
Total Fat 30 g
Saturated Fat 9 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 8 g
Cholesterol 345 mg
Sodium 730 mg
Total Carbohydrates 38 g
Dietary Fiber 8 g
Sugar 7 g
Protein 18 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.

Spicy Wheat Beer

Wheat beers are wonderful to pair with food. They are a style of beer that is yeast-forward in flavor. While hops bring bitterness, yeast brings fruit flavors and spice without having to add any other ingredients. The combination of spicy yeast and the sweet wheat is a classic combination. For this dish, a spicy wheat beer will complement a tangy vinaigrette without detracting from the asparagus.

Monday Night Brewing Fu Man Brew

Muscat - Alsace, France

Asparagus can be a tricky one for us sommeliers—asparaguses are easily provoked. Muscats are delicate and floral, and don’t try to compete for attention. Hence, they live happily together with asparagus.

Zind-Humbrecht Muscat, Alsace, France


• Fill a saucepan half full with about 6 cups water. Place over high heat. This is your egg-boiling water. • In a bowl, combine 1 cup ice and about 2 cups water. Place by the stove.
MISE EN PLACE • Discard tough asparagus ends. • Halve potatoes lengthwise. • Zest and juice lemon. • Peel and dice shallot. • Pick and chop dill fronds.
• When water boils, use a slotted spoon to gently lower eggs into water. Cook at a gentle boil 6-7 minutes. • Use spoon to transfer eggs to ice bath. Let cool.
While eggs cook: • Place a saucepan over high heat. Add potatoes, enough water to cover and 1/2 teaspoon kosher salt. • Reduce heat to medium. Cook until potatoes are tender, 6-7 minutes. • Drain potatoes, and return to saucepan.
While potatoes cook, in a bowl, whisk together mustard, lemon juice and 2 tablespoons olive oil.
• Place a sauté pan with a lid over high heat. Add butter. When butter melts, swirl pan to coat. Add asparagus. Cook without disturbing until browned on first side, about 3 minutes. • Flip asparagus. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Cover, and cook until asparagus is tender, about 4 minutes. • Remove pan from heat. Stir in shallot, and re-cover. Set aside.
• When eggs are cool, tap on counter, and roll to crack shell. Carefully peel eggs, and rinse away any bits of shell. • Halve eggs lengthwise. Season to taste with kosher salt and black pepper.
• Divide potatoes, asparagus and eggs between 2 plates. Drizzle lemon dressing over all. • Sprinkle with lemon zest, dill and capers. Enjoy!