Poached eggs with asparagus
Posted by kathryn in Eggs, Dinners, Spring, Vegetables and Recipes
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 ":http://www.cookerybook.com.au/popup_blue.asp?ID=4525. 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.
Nutrition information per serving:
- 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
Comments
Beautiful. But please cook yr eggs for 1 minute less. (if they are good ones) sit for 30 sec, yes, but the yellow bit must be runny. I haven’t got back to yr back blogs yet, but maybe you have already expressed a dislike for runny egg. Apologies if so. ciao.
Thanks for you comment foodkitty. I haven’t mentioned it before on my blog, but I do have a HUGE aversion to runny-ness in eggs. Cannot cope with the white especially being in any way liquid.
I usually poach my eggs for 4 minutes exactly which means the white is fully set and the yolk is still a tiny bit runny. Poaching them for 3 minutes will give you runny eggs. Which is why, I’ve given a range of times in the method. I’ve never needed to sit the eggs for 30 secs – I’m a big fan of Orangette’s egg poaching instructions – they’re wonderfully foolproof.
Poached eggs are also a fav of mine. I agree Kathryn, runnyness… not so pleasant. This looks like a great recipe. Going to have to try it out, and make it dinner! I go through so many eggs as is, may as well add in some asparagus to the mix.
Such a great idea,
Bill M.
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