poached egg & asparagus

This is my idea of a good late-night dinner. When I don't want anything too filling, but it still has to be substantial enough to pass for a meal. And as it gets later in the evening, I start craving breakfast foods.

The asparagus is steamed for about 5 minutes (so it's cooked, but is still bright green). Season with salt & pepper and a squeeze of lemon, and top with a poached egg. Garnish with chives and shaved parmesan.

I find poaching an egg to be a surprisingly tricky thing, but this is a pretty simple method that works well for me: Bring a couple cups of water (plus about a TBSP of an acid, like lemon juice or vinegar) to a rolling boil, then turn the heat OFF. Stir the water in a circular motion, so it looks like a mini whirlpool, and gently drop the egg in the center (this helps the egg hold together tightly). Put a lid on the pot, and leave it for 3 minutes (for a runny yolk). This dish benefits from a runny yolk, since it drips down over the asparagus and combines with the lemon juice and parmesan to make a yummy sauce.

1 comment:

Anonymous said...

Yum...that one looks really good. And perfect this time of year with fresh asparagus readily available!