Poached Eggs Over Charred Asparagus

One of the things I most look forward to every spring is that with the warmer weather comes asparagus season. Sadly, I don’t yet have the space to grow it myself.  So, until I do, I have to look to my local grocer to find out when the harvest is in full swing.  Luckily for us asparagus fans, when it does finally arrive, it does so by the truckload!  And I make sure to take full advantage.

I could eat asparagus for almost every meal during the too-short season so I am constantly hunting for and creating new ways to use the tender stalks in my meals.  But, even with the many new ways I have learned to fit this vegetable into my diet, quickly charring asparagus and serving it topped with poached eggs is still one of my favorite dishes where asparagus takes center-stage.

I’ve served this meal to guests and everyone seems to love it.  It’s also quick and easy to prepare leaving me more time to visit.

I have even woken up in the morning already craving this dish!  I hope you relish in the simple “indulgence” of this recipe as much as I do.

Poached Eggs over Charred Asparagus

The way it’s written, it makes a good start to the day, but don’t stop there!  it can easily be adapted to make a heartier meal:

  • serve it over arugula tossed with oil and lemon juice
  • on top of a toasted english muffin
  • atop a homemade crab cake (delicious)
  • or even a pan-fried trout fillet with some sweet potato hash

… the variations are endless!

serves 2

Ingredients:

  • 4 large eggs
  • 1/2 lb fresh asparagus spears with dead ends snapped off
  • 1/2-1 t good olive oil
  • salt
  • freshly ground pepper
  • grated Parmesan cheese (optional)
  • 2 lemon wedges

Directions:

1.  fill a medium saucepan halfway with water.  Add a generous amount of salt. Cover and heat on high until simmering.

 

 

2.  Meanwhile, heat a large skillet (preferably cast iron) over medium-high heat.

3.  Clean asparagus stalks and snap off any tough ends.  Place on a plate or shallow dish and toss with olive oil.  BE CAREFUL not to use too much oil.  The asparagus should have only a light coating after thoroughly tossing it.

 

 

4.  Place the asparagus in a single layer in the skillet.

 

 

5.  When the water comes to a simmer, poach the eggs to your desired level of firmness (I suggest soft to medium yolk) working in batches if your pan isn’t large enough to give the eggs sufficient room.  The eggs and asparagus should be cooking at the same time.

 

 

6.  Let the asparagus cook, turning after a few minutes to create an even char.  You want there to be a little blackening.

 

 

7.  Continue cooking the asparagus for a couple more minutes and then move to  serving plates.  Squeeze lemon juice over asparagus.

 

 

 

8.  Gently place poached eggs on top of the asparagus and top with freshly ground pepper and Parmesan, if using.

 

 

9. Serve immediately.  I’ve found that citrus fruits or berries pair very well with this dish.

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