Musings and experiments from a former professional cook
Another standby — asparagus, poached egg and parm
Gray skies continue to bring rain in intermittent showers, my work schedule is a bit wonky, and the ant battle rages on (though I seem to be winning). I am tired. Too tired to shop, too tired to go out. It's another make-do-with-what's-in-the-refrigerator post.
A quick review of the the aforementioned refrigerator led to one of my favorite standby meals — Asparagus with Poached Egg and Parmesan. The lusciousness of the egg yolk (it creates a sauce of sorts) makes this dish feel special, though it takes very little time to prepare. This is a lovely appetizer for a large dinner, but I think it's the perfect size for a late-night meal at home.
Asparagus with Poached Egg and Parmesan Serves 1
Cook a handful of asparagus using your favorite method. Tonight, I opted for steaming, but roasting is always good. Grilling works, too.
While the asparagus is cooking, bring a shallow pot of water to the boil and reduce to a simmer. Add a pinch of salt and a splash of white vinegar. Crack one egg into a ramekin or tea cup. Stir the water to create flow in one direction (think whirlpool), then ease the cracked egg into it. Give the water a gentle stir in the same direction — your egg will be done in about 3-4 minutes. Don't be alarmed if any white strands trail away from the yolk (this is more likely to happen with older eggs). You can trim any ghostly appendages that may have formed with a sharp knife or scissors, making it more acceptable for plating, but I don't worry about this when I'm cooking for myself.
Put the cooked asparagus on your favorite plate, and place the poached egg on top. Season with salt and freshly ground black pepper, and cover with shaved Parmesan. Drizzle with a nice extra virgin olive oil.