Categories
Recipes

asparagus with parmesan and poached egg

Asparagus season is in full swing and I couldn’t be happier. I love asparagus and this is one of my favorite ways to prepare it. This dish is incredibly quick and easy and can be either a side dish or a main course, depending on what else you’re serving. We had it along with a cheesy pasta with fiddlehead ferns that Jordan imagined. The pasta was great, but fiddleheads are more of a novelty ingredient. I’m happy we tried them, but more asparagus in their place wouldn’t have disappointed me.

Asparagus with Parmesan and Poached Egg
1 bunch asparagus, woody parts of the stem removed
1 egg per person
Parmesan cheese
olive oil
salt and pepper

Turn your oven to broil. Put a shallow pot of water to boil and bring it to a simmer. Break off the tougher part of the asparagus. Toss the asparagus with some olive oil and spread them in one even layer on a baking sheet. Once your water is simmering, put the asparagus under the broiler. Broil for 5 – 7 minutes, shaking the baking sheet occasionally to toss the asparagus. You want the asparagus to brown slightly, but not overcook.

When the asparagus is nearly done, poach one egg per person. I’ve had the most success using a shallow pan with just a few inches of water, plus a tablespoon of white vinegar. Crack the egg in a small cup. Before you add the egg, swirl the water. Slowly pour the egg into the water and let it sit for about 30 seconds, then carefully brush the white around the yoke using a spoon. Cook the egg for another 2 minutes and then remove it with a slotted spoon.  If poaching eggs just isn’t your thing, a fried egg would be delicious also.

Place the asparagus on a plate. Sprinkle with salt and pepper. Place the egg over the asparagus. Grate a generous amount of parmesan cheese over the entire dish and enjoy immediately.

-Emily

Categories
Recipes

breakfast for dinner

I love breakfast for dinner (french toast, waffles, pancakes, all those sweet, syrupy delights). Jordan, sadly, does not have the same fervor for breakfast for dinner as I do. This dish was our compromise.

A poached egg with broiled asparagus, crispy bits of pancetta and skillet hash browns.

Conclusions: Poaching eggs is not like riding a bike – it doesn’t just come right back. And, breakfast for dinner is the best! My devotion continues and Jordan said he considering coming over to the dark side. French Toast Fridays, anyone?

-Emily