5.12.10 Make It Snappy

Asparagus 790 xxx
photos by george billard
I don't have much time today (yes, I'm incredibly important and very busy) but I wanted to quickly remind you that this is high asparagus season and you should really take advantage! Whether you love them thick or thin, they are easy to cook and very versatile. You can even shave them thin, toss them with olive oil, lemon juice and salt, and enjoy them raw! They also have a diuretic property, which is nice for a bit of a spring detox. (Fun side note #1: I once heard that cows in Russia graze on wild asparagus. Fun side note #2: Not everyone can smell funky asparagus pee.) Hot or cold, boiled or roasted, in risotto or omelettes or slathered with an orange-zesty mayonniase, the asparagus is your friend. Here is a quick and easy recipe that makes a delicious lunch or a light supper.
Asparagus2 790 xxx
You simply roast asparagus, poach eggs and arrange them on a plate with some pecorino shaved on top. The egg melds with the cheese to create a rich sauce reminiscent of a carbonara. This recipe was adapted from one by coffeefoodwritergirl on Food52.
 

Asparagus with Poached Eggs

serves 2
  • — 1 bunch green asparagus
  • — extra virgin olive oil
  • — smoked sea salt
  • — cracked pepper
  • — pecorino
  • — apple cider vinegar
  • — 2-4 farm fresh eggs

Preheat oven to 425º.

Snap off tough asparagus ends. (Save for stock if you like.)

Drizzle with olive oil and sprinkle with salt and pepper. Toss to evenly coat.

Roast asparagus in the oven for about 10 minutes, flipping halfway through, until bright green and al dente. Remove to plate.

Poach eggs in a shallow pan of simmering water, adding vinegar just as water begins to simmer. Poach about 3 minutes, until whites are firm and yolks are still runny.

Divide asparagus between two plates, top with one or two warm eggs each, sprinkle with a little more salt and shave pecorino over everything.

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Tagged — poached eggs, asparagus, brunch, eggs, lunch, main course, vegetable, vegetarian
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4 Comments
hmnnn sounds yummy but I am unclear on the vinegar. never poached eggs before and I am not sure if you just add a few drops as some kind of coagulant or if it's more for flavoring. and does not really need to be apple cider vinegar?
allison on May 12, 2010 at 5:44 pm —
Hi, Allison. Poaching eggs is really quite easy. The vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster. Without it, the eggs whites sometimes disperse and get tangled up. You can use white vinegar, but I recommend you get some organic apple cider vinegar. It's delicious and highly beneficial to your digestive tract; try stirring a couple of tablespoons into hot water with some honey sometime.
laura on May 13, 2010 at 7:34 am —
Laura, I love your photos and your words! Very inspiring on both counts. Lovely, lovely blog. I will be adding you to my Google reader! :-)
Rob Lee on May 13, 2010 at 5:05 pm —
Uh-oh, it's a love-fest! Your blog and recipes are so wonderful. You had me with that cigar ice cream!!
laura on May 13, 2010 at 5:17 pm —