Tuesday, April 12, 2011

Poached Egg and Asparagus

I went to the grocery store and was bombarded with Asparagus. Asparagus was everywhere- I couldn't escape it. I bought an entire bushel and ate it all... When dressed in a light vinaigrette and topped with a farm fresh poached egg, you literally can't stop till it's all done!

1 bunch of asparagus
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
2 tablespoons extra virgin olive oil
2 eggs
salt and pepper to taste

The bottom stalk of the asparagus is tough and inedible so you want to break it off. It will naturally snap off when you apply some pressure to the bottom.
Rinse the asparagus and add about 1/2 a teaspoon of extra virgin olive oil while it's still wet. Put on a hot grill or stove top grill. Cook for about 5 minutes, making sure you turn it over half way through.

In a bowl, whisk salt, 2 tablespoons lemon juice, Dijon mustard and extra virgin olive oil. Remove the asparagus when it's cooked and drizzle the vinaigrette over it. Plate the asparagus as you like.

To poach:
Bring water to a boil in a wide-mouthed sauce pan. Crack the egg open above an espresso or tea cup (something small that will help keep the egg contained). Add 1 tablespoon lemon juice to the water (some people use vinegar but you're entire house will smell of it!) Whisk the water in one direction to create a whirlpool effect. Gently add the egg from the cup- the swirling motion will help the whites envelope the yoke. After two minutes remove the egg with a slotted spoon,  gently pat dry with towel paper and serve with the asparagus!

No comments:

Post a Comment