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.
2 cups jasmine rice
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.)