I bought a small bunch of asparagus at the grocery store on a whim (who buys asparagus on a whim?) over the weekend. I wasn't quite sure what I wanted to do with it, but figured I'd find something to make. Worst case scenario, it would be the side for a dinner entree. Then I spied this Real Simple recipe, and decided it was definitely what I wanted to try. I've never soft-boiled an egg before, so that was fun (and simple!). The key to cooking asparagus is to broil it, roast it, or saute it. Whatever you do, don't stick it in a pot of boiling water and leave it there forever. Nobody likes limp, lifeless asparagus. When you eat asparagus, it should still have a little bit of bite left to it. If you do opt for the boiling method, allow it to sit in the boiling water for 2-3 minutes, tops.
Asparagus with Soft-Boiled Eggs on Toasted Bread (printer-friendly version)
makes one serving
1-2 slices of bread (I used 2 slices cut from a mini-baguette)
4 asparagus spears
olive oil
fine sea salt
freshly ground black pepper
2 large eggs
freshly-grated Parmesan or Pecorino-Romano cheese
1. Set the broiler to high. Put the bread and asparagus on a baking sheet. Drizzle the bread with olive oil. Drizzle the asparagus with the oil and season with salt and pepper. Sprinkle the spears of asparagus with freshly-grated Pecorino-Romano cheese.
2. Broil until the bread is toasted, about 1 to 2 minutes per side. Once toasted, remove the bread and place it on a plate. Sprinkle the bread with additional freshly-grated cheese.
3. Toss the asparagus, and then continue broiling until tender, about an additional 4 to 6 minutes.
4. While the asparagus is cooking, bring a large saucepot of water to a boil. Carefully lower the eggs into the water.
5. Reduce the heat and simmer for 6 minutes. Drain the water and cool the eggs under running water and peel.
6. Place the asparagus on the toast. Carefully cut the eggs in half and place on top of the asparagus. Season with additional salt and pepper to taste.
(adapted from this Real Simple recipe)
makes one serving
1-2 slices of bread (I used 2 slices cut from a mini-baguette)
4 asparagus spears
olive oil
fine sea salt
freshly ground black pepper
2 large eggs
freshly-grated Parmesan or Pecorino-Romano cheese
1. Set the broiler to high. Put the bread and asparagus on a baking sheet. Drizzle the bread with olive oil. Drizzle the asparagus with the oil and season with salt and pepper. Sprinkle the spears of asparagus with freshly-grated Pecorino-Romano cheese.
2. Broil until the bread is toasted, about 1 to 2 minutes per side. Once toasted, remove the bread and place it on a plate. Sprinkle the bread with additional freshly-grated cheese.
3. Toss the asparagus, and then continue broiling until tender, about an additional 4 to 6 minutes.
4. While the asparagus is cooking, bring a large saucepot of water to a boil. Carefully lower the eggs into the water.
5. Reduce the heat and simmer for 6 minutes. Drain the water and cool the eggs under running water and peel.
6. Place the asparagus on the toast. Carefully cut the eggs in half and place on top of the asparagus. Season with additional salt and pepper to taste.
(adapted from this Real Simple recipe)
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