Spring is here – and with it a renewed dedication to blogging. Being without internet at home and needing a new camera really put a damper on one of my favorite activities…so glad I’m back in business!
In honor of spring here’s an idea for a simple & quick meal. Poached eggs with asparagus is a classic for a reason – the decadent mouthfeel of the runny yolk coating the green freshness of the asparagus really almost overwhelms you with its simplicity…
I made this for lunch yesterday out of leftovers – bread I had in the freezer and leftover blanched asparagus. This is how it’s done:
- Heat a small saucepan of water to simmering
- Start toasting your bread
- When the water comes to a simmer, dunk in the asparagus for a minute to reheat, then pull out with tongs and drain. If asparagus is raw, just let it cook for a few minutes, until barely tender.
- Crack one or two eggs into the gently simmering water. The fresher the egg, the better it will look and taste. Let simmer until whites are firm, but yolk is still squishy feeling. Pull out with a slotted spoon and drain on a paper towel.
- Place toast on a plate and either butter or drizzle with a good quality extra virgin olive oil. Stack on the asparagus, then top with the eggs. Season to taste with salt and pepper. Drizzle with more olive oil, if desired.
- Break the yolks open so they flood the toast and asparagus. Enjoy!
If poaching an egg intimidates you, fry one up over easy instead. Leftover roasted asparagus can be eaten this way, but you’ll have to saute it for a minute, or microwave instead.