Posted by kathryn in Eggs, Vegetable recipes, Quick recipes and Main courses

I’m gradually making my way through the glut of eggs , by adding them to salads, making lablabi , having them for breakfast and so on. My latest Lettuce Deliver box contained the first asparagus of the season, which is always an exciting addition – tangible evidence that summer is on its way. To celebrate, I put together this little concoction, which really lets the asparagus shine. The bunch of asparagus was quite small, so I bulked it up with some green beans, this is up to you.

I never had asparagus until I came to Australia, but have loved it from that first taste. I used to just steam it or add to stir-fries, however about three years ago I found this method, in Madhur Jaffrey’s World Vegetarian . By cooking the asparagus in only a few tablespoons of water, not a skerrick of flavour is lost. It’s still easy and makes all the difference.

I’ve always been a bit scared of poaching eggs, having tried many methods and had many disasters. No more, not since I discovered Orangette’s method and instructions. Follow them and you’ll have no problems.

This quick and easy recipe serves two people for a light lunch with some crusty bread, or you could split between four as a dinner entree.

Poached eggs with asparagus

Serves 2

• 2 bunches asparagus
• 2 teaspoons olive oil
• 70g olives (about 10), pitted and roughly chopped
• 2 teaspoons lemon juice
• 4 eggs

Snap the woody ends off the asparagus.

Heat the olive oil in a frying pan over a medium-high heat and when hot, add the asparagus. Using tongs move the asparagus around in the oil until its completely coated (about 30 seconds). Add 3 tablespoons of water and cover the pan immediately (this will hiss and fizz a bit). Turn the heat to low and cook for 3 – 4 minutes. Add the olives and lemon juice, put the cover back on and put to one side to keep warm while you cook the eggs.

Poach the eggs for 3 – 4 minutes.

Place the asparagus and olives on two plates. Put the eggs on top and drizzle with any juices left in the pan.

• Total kilojoules: 912kJ
• Protein: 18g
• Fat: 17.5g
• Saturated fat: 3.8g
• Carbohydrate: 4.3g
• Fibre: 4.5g
• Sodium: 549g
• Number of vegetable serves towards your daily total: 2
• Other nutrients: iron, potassium, thiamin (B1), riboflavin (B2), niacin (B3), folate , B12, beta-carotene, magnesium, vitamin A, vitamin E

28 September, 2006