Asparagus with Poached Egg and Gnocchi; clichés

Asparagus with Poached Egg and Gnocchi 

Total time: 25 minutes

Ingredients:

• 20 – 24 fresh gnocchi 
  
• 8oz (250gr) fresh asparagus, cut into 3″ (7cm) lengths
• 2 tbs fresh chives
• 2 eggs
• 1/2 tbs butter
• 1/2 tbs olive oil
• 1 tbs wine vinegar, any flavor

Instructions:

• Gnocchi:
• Heat water in a medium pot for gnocchi.  When boiling, add the gnocchi and cook just until they all float, 1 – 2 minutes.
• Drain and rinse lightly with cool water.
• Heat the butter and oil in a large nonstick skillet over medium heat. Add gnocchi, asparagus, and sauté until both are light brown and asparagus is crisp-tender, stirring and turning occasionally..
• Eggs:
• Fill a medium skillet with water.  The water should be at least 1 1/2 inches deep. Heat water over medium-high heat.
• Add vinegar.
• When water is softly boiling, reduce heat and poach eggs: one at a time break egg into a small saucer.  Swirl a spoon in the water where you will put the egg – off to the side.  When water is swirling drop egg into center of swirl.  With slotted spoon try to keep the white together.
• Do next egg.
• With regular spoon scoop some hot water over tops of eggs. Poach for 3 minutes or until white is set but yolk is still very soft.  Remove eggs with a slotted spoon.
• To finish:
• Arrange gnocchi and asparagus.  Top with a poached egg, chives, salt and pepper, if desired.  Serve.