5.12.10 Make It Snappy
I don't have much time today (yes, I'm incredibly important and very busy) but I wanted to quickly remind you that this is high asparagus season and you should really take advantage! Whether you love them thick or thin, they are easy to cook and very versatile. You can even shave them thin, toss them with olive oil, lemon juice and salt, and enjoy them raw! They also have a diuretic property, which is nice for a bit of a spring detox. (Fun side note #1: I once heard that cows in Russia graze on wild asparagus. Fun side note #2: Not everyone can smell funky asparagus pee.) Hot or cold, boiled or roasted, in risotto or omelettes or slathered with an orange-zesty mayonniase, the asparagus is your friend. Here is a quick and easy recipe that makes a delicious lunch or a light supper.
You simply roast asparagus, poach eggs and arrange them on a plate with some pecorino shaved on top. The egg melds with the cheese to create a rich sauce reminiscent of a carbonara. This recipe was adapted from one by coffeefoodwritergirl on Food52.
Asparagus with Poached Eggs
- — 1 bunch green asparagus
- — extra virgin olive oil
- — smoked sea salt
- — cracked pepper
- — pecorino
- — apple cider vinegar
- — 2-4 farm fresh eggs
Preheat oven to 425º.
Snap off tough asparagus ends. (Save for stock if you like.)
Drizzle with olive oil and sprinkle with salt and pepper. Toss to evenly coat.
Roast asparagus in the oven for about 10 minutes, flipping halfway through, until bright green and al dente. Remove to plate.
Poach eggs in a shallow pan of simmering water, adding vinegar just as water begins to simmer. Poach about 3 minutes, until whites are firm and yolks are still runny.
Divide asparagus between two plates, top with one or two warm eggs each, sprinkle with a little more salt and shave pecorino over everything.