Dear spring,
I’m so excited for your upcoming visit! It’s been a challenging winter. Sure, the weather has been marginally mild, but I’m still in desperate need of seeing the bright green and yellow of daffodils … which reminds me of a favorite early spring dish, one I make for breakfast, lunch and dinner. It represents new beginnings for me; it’s comforting yet healthy. The softly poached egg with its gorgeous, yellowish-orange yolk pours over the verdant, tender asparagus. With the added slight crunch of the cheesy breadcrumbs, to me, this is a perfect dish, which is fitting, for you are the perfect season.
See you soon,
Dee
Asparagus and Poached Egg
Serves 1 to 2
Salt to taste
8 to 12 stalks asparagus, washed and trimmed
¼ cup plain or seasoned breadcrumbs
¼ cup grated Parmesan cheese, plus more for garnish
1 Tbsp. olive oil
1 egg
1 tsp. white vinegar
Freshly ground black pepper to taste
• Preheat the oven to 400 degrees.
• Bring a medium-size pot of salted water to a boil. Put the asparagus in the pot and cook for about 2 minutes. Remove and place in a small oven-safe dish.
• In a small bowl, mix together the breadcrumbs, Parmesan cheese and olive oil. Pat this mixture over the asparagus, then place the asparagus in the oven for 5 to 7 minutes.
• Crack the egg into a shallow bowl.
• Bring a small pot of salted water to just under a boil. Add the vinegar, then stir the water with a spoon to create a vortex or funnel.*
• Carefully slide the egg into the center of the vortex. Using the spoon, nudge the whites toward the yolk – don’t worry, it will come together!
• Cover the pot and turn off the heat. In 4 minutes, carefully remove the egg with a slotted spoon and set on a paper towel to drain.
• Remove the asparagus from the oven (the breadcrumbs should be lightly browned), and place the egg on top of the breadcrumbs.
• Garnish with additional Parmesan cheese, salt and pepper. Serve immediately.
*There are many ways to poach an egg; here’s an instructional video.
This article appears in February 2013.