18 June 2011

Recipe for poached eggs with asparagus





This is a springy meal if ever there was one.  Try to find those delicate, thin stalks of asparagus to match the delicacy of the eggs.


Serves 2


2 cups  jasmine rice
4 eggs
1 lb. asparagus, washed and trimmed
4 scallions, washed and sliced (green and white parts)
¼ cup olive oil
Juice of two lemons
2 garlic cloves, minced
½ teaspoon Dijon mustard
Salt and black pepper to taste
3 tablespoons fresh chopped herbs (chives, dill, basil--whatever you’ve got!)


Cook rice according to package directions.  When rice is done, stir in fresh chopped herbs and fluff with fork.  Cover to keep warm.  


Meanwhile, in  a small bowl whisk together olive oil, lemon juice, garlic, mustard, and salt and pepper.  Set aside.


Bring salted water to boil in a medium saucepan.  Drop asparagus in and blanch for about 30 seconds up to one minute, until stalks are bright green (they should still be firm).  Remove asparagus to a plate and cover to keep warm.  Bring water back to boil and poach eggs until done to your liking.  




To assemble: On each of four plates, spread herbed rice, lay ¼ of the asparagus stalks across rice, then set one poached egg on top.  Drizzle with the lemon vinaigrette (save extra in a jar for salads or cooked green beans later).   Goes well with a crisp glass of Prosecco.  (Who am I kidding?  Everything goes well with Prosecco.)