Rating:

0.0 (0 votes)

TUCSON - Asparagus is in the market right now at a very good price and flavor!

Today on News 4 Tucson at 4 p.m., our food contributor, Jennifer English, stopped by with a unique asparagus dish: Poached egg & Asparagus Salad on Toast.

She says: "This is one of my all-time favorite ways to serve it. This recipe comes from my Granny, and I have added a few 'tweaks' to make it even more delicious for a supper dish."

Here is the recipe:

1 bunch asparagus -make sure it looks firm and the tips look bright not dark or mushy

4 slices bread

1 clove garlic
2 T white vinegar
4 large organic eggs (1 per person but you can double the serving for hearty eaters)
2 cups baby washed arugula
1 to 2 tablespoons lemon juice, olive oil & sherry vinegar dressing
Fresh grated Parmigiano-Reggiano
Fresh lemon, zested
Sea Salt & freshly ground black pepper to taste

Directions

Put a medium pan of salted(one pinch) water to a simmer over medium heat (big enough to allow lengthwise asparagus to "bathe" in the simmering water.

Fill a medium saucepan 2/3 of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided.

Holding the tip and stem of each asparagus spear snap the asparagus where it will naturally break.
Remove to a platter and reserve.

Toast the bread while the water is simmering for the asparagus.

Rub each piece of bread vigorously with the raw garlic clove.

Fill a bowl with cold tap water and 4 to 5 ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.

Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon remove the eggs from the saucepan and place in the bowl of cold water. Reserve.

To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil, a splash of sherry vinegar and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. Place the toast on the plate and then divide the arugula between 4 individual plates. Arrange the asparagus on top of the arugula on each plate.

While dressing the salad bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, about 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with salt, Parmigiano and lemon zest.