Poached Eggs and AsparagusPosted on Apr 16, 2012 | 2 comments
the perfect balance of tender and crisp
with the most wonderful earthy, fresh- from -the- garden flavor.
If one could pick a food that encapsulated the season of Spring…
it would have to be Asparagus.
One of my favorite no-fuss Spring meals
is Asparagus and Poached Eggs.
And if for some reason,
there is a shortage of aspargas because, let’s say, your sweet hubbie
accidentally ran over your patch with his Bobcat,
you can add black beans and make the meal stretch a little farther.
I poach a whole skillet full of eggs when I’m feeding my family,
but if I only found a handful of asparagus in a picking…
I hide it in the back of the fridge,
away from my asparagus-devouring, eagle-eyed kids,
and serve it to Seth and I on top of “Real Poached Eggs”.
The soft center of the egg makes its own Hollandaise sauce for the asparagus
and if you are lucky enough to have some fresh parmesan cheese on hand
to sprinkle on top and a bit of fresh lemon to squeeze over the whole thing…
you have yourself the most delectable and satisfying of meals
fit for a king.
(That is, if you have learned to properly prepare asparagus…
i.e. DONOT OVERCOOK.
NO MUSHY ASPARAGUS ALLOWED.)
~The Perfect Poached Egg~
Bring a small pan of salted water to a gentle rolling boil.
Crack an egg into a measuring cup or other small bowl.
Then, with a spoon, swirl the water in the pan into a mini whirlpool.
Carefully slide the egg into the water.
(No plopping in from high distances above the pan!)
The swirling of the water will immediately wrap the egg white around the yolk.
Set timer for three minutes and let egg cook.
Carefully remove the egg with a slotted spoon…
and you have the most darling little soft-bellied Humpty Dumpty
you’ve ever seen and tasted.
Serve w/freshly ground pepper and sea salt, fresh lemon,
shaved Parmesan, and lightly steamed, buttered asparagus spears.