Did I say that I had posted the last asparagus recipe for the season?
I must have lied
I can never pass up the idea of asparagus with a poached egg.
There was a time, not too many years ago, when the thought of poaching an egg quite terrified me. I had made them in the past, of course, but always with an ‘egg poacher’, either an electric one or the little cups that went in a steamer.
I had never done it the proper way, with the egg actually in the water.
A friend was so appalled that I had never mastered this simple technique that I decided it was time to learn.
Truthfully, it’s so simple I can’t imagine why I waited so long.
Poached Eggs with Asparagus, Green Garlic and Prosciutto
Total time: 20 minutes
Total time: 20 minutes
- 6oz (180gr) asparagus, trimmed, sliced 1/3″ (1cm) thick
- 3 green garlic, trimmed, sliced 1/3″ (1cm) thick, including green tops
- 3 slices Prosciutto, 2oz (60gr) or other dry-cured ham, cut in thirds
- 2 slices whole wheat bread, toasted
- 2 eggs
- 1 tbs butter
- 1 tbs olive oil
- 1 tbs wine vinegar, any flavor
- Heat oil in a medium nonstick skillet over medium heat. Add Prosciutto and sauté until crisp.
- Remove, leaving oil in skillet. Drain on paper towels.
- Add asparagus and green garlic to skillet and sauté until tender and starting to brown.
- While vegetables cook….
- 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.
- While eggs cook….
- Make toast. Cut a circle out of each one and butter it. Use the corners if you chose.
- To finish:
- Put toast circles on 2 plates, top with a poached egg. Divide Prosciutto and add to plates. Spoon vegetables on the side and serve.
Sunday was a beautiful day, one of those picture-perfect days – not too hot but hot enough, clear skies and a light breeze.
We decided it was a good day to wander about.
Fortunately there was a vide grenier in the village.
‘Vide grenier’ translates as ’empty the attic’ and is, basically, French for a garage sale or rummage sale or yard sale or car-boot sale or whatever term is used in your area.
Here in France the sales aren’t held by individuals on their lawns but by a village or a group of villages in a central location, either in the center of a village or in a field near-by or church or school grounds. Individuals rent a ‘space’, bring their goods and either a table or blanket or whatever to put the stuff on.
In autumn there were more people selling and a bigger variety of stuff.
This sale had lots and lots of clothing and lots and lots and lots of shoes.
Mon mari is always on the look-out for tools and I always watch for glassware and linens interesting collectibles. We were both disappointed.
But it was a glorious day.