Pay attention.
This may be the simplest recipe I ever post. It may also be one of the most challenging, at first at least. There are three components: blanched asparagus, a vinaigrette and poached eggs. Nothing too complicated there.
That simplicity, however, leaves each component completely exposed. The dish is best with the freshest eggs and local asparagus you can find, both full of flavor before you ever touch them. They both overcook easily requiring careful attention.
Store asparagus upright in water. I use one of the shelves on the door of my refrigerator.
And the vinaigrette? Its execution is all about balance between the acidic vinegar, sharp mustard and fruity, bitter and round fatty notes of the oil. You know that special bottle of high quality oil you bought or received as a gift? Now is definitely the time to bring it out. (Besides, you want to use it up within a year anyway.)
Are you scared? Screw it. This dish, will be delicious from your first effort, a delightful beginning to the spring asparagus season. But, with practice, with balance and precision, it will shine.
PS Maybe four out of 10 times I pause long enough to execute this dish. The other 6 times I eat it I have to settle for mere joy.
Vinaigrette asparagus with poached eggs
Serves 4
Whether you execute this flawlessly or not, the rich eggs, bright vinaigrette and sweet crisp asparagus are truly delightful together in a simple, perfect balance of flavors.
Note: These directions are very specific because this dish can be a bit sensitive to the timing of each step. Read it through twice and then have fun. It will be delicious the first time you cook it and only get better from there.
Ingredients:
1 shallot, minced
1/2 tsp dijon mustard
1/3 cup + 1 tsp champagne or other white wine vinegar
2/3 cup olive oil - the good stuff
2 lbs asparagus
4 eggs
Directions:
Whisk together shallot, mustard and 1/3 cup vinegar. Season with salt and pepper. Set aside allowing flavors to blend.
Snap tough ends from asparagus and place in a single layer in a large skillet. Cover with water and season with a pinch or two of salt. Set aside.
Bring a 3 quart sauté pan filled with 2" water to the boil. Season with remaining 1 tsp vinegar and about 1 tsp salt. Crack eggs into tea cups or measuring cups.
Finish vinaigrette: While whisking, drizzle oil into vinegar mixture to form a thick, creamy emulsion.
Place asparagus over high heat. At the same time tun off the heat under the other pan of water with vinegar. Gently tip each egg into water and cover pan. The eggs will take 5 minutes to poach. Immediately after 5 minutes remove with a slotted spoon to a plate lined with paper towels.
Let the asparagus come to a boil. As soon as it does, Remove it from the pan and let it drain on paper towels.
Divide asparagus among 4 plates (about 6-8 spears per plate if you're keeping count). Using a spoon to pick up some of the shallot, drizzle about 2 tablespoons of vinaigrette over each plate of asparagus. Top with an egg and season with salt and fresh cracked pepper.
TIP: Fresh eggs hold together better when poaching. This is when you want fresh eggs from the farm market. You can also use a poaching pan. It's not as delicate but it is just fine and if that's where you're comfortable, go for it!
NOTE FOR AN ELECTRIC STOVE: Gas has two advantages with this recipe. You generate high heat immediately when firing the asparagus and you can simply turn off the heat under the pan with the eggs. For an electric stove preheat your burner on high for the asparagus and remove your egg pan from the burner to immediately stop the boiling.
