Friday, April 1, 2011

Asparagus and eggs

Asparagus and eggs, originally uploaded by mysterybridgers.

Spring has sprung and it is time for asparagus! Two weeks in a row we have gotten asparagus in our csa box. Not long ago we ate at Outerlands and we had a fantastic asparagus dish with poached eggs on top. As it turns out, this is fairly easy to make. We roasted the asparagus in the oven in a baking pan with olive oil and salt and pepper. Then we poached the eggs in some water with a little vinegar. I'm sure we've talked about poaching eggs before: add apple cider vinegar to water and bring to a boil in a medium size sauce pan, reduce from a boil to a light simmer, break egg into a small dish, create a whirlpool in the simmering water by stirring in a circular motion with the wrong end of a wooden spoon, stop stirring and plop the egg into the center--then let it cook for a few minutes (about 3) until the white is cooked through and the yolk is still runny.

Put the poached eggs on top of the asparagus and sprinkle with a little bit of gray salt and shave some parmesan on top. This is delicious. We recommend very fresh eggs for this--as fresh as you can get. We recently switched to very fresh locally farmed eggs and it makes quite a difference. The yolks are orange rather than yellow and taste fantastic.

Anyway, this is a delicious simple dish. The Crusader made his fake rice a roni again and it was a good compliment to the asparagus and eggs.

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