Asparagus and Poached Eggs
1 tbsp. sherry vinegar
1 small shallot, minced
coarse salt and freshly ground pepper
2 tbsps. olive oil
1 lb. asparagus
1 tbsp. white vinegar
4 eggs
Make a vinaigrette with the vinegar, shallot, salt and pepper, whisking to
dissolve salt. Pour in oil, whisking to blend and make an emulsion. Set aside.
Break tough stumps off asparagus spears; if spears are thick, peel the lower
third with a sharp knife. Spread in a large frying pan and add enough cool water
just to cover. Bring to a boil over high heat, cover pan, reduce heat to
medium-high and cook just until tender, about five minutes for medium-thick
spears. Drain, add cold water to cover and immediately drain again. Dry on paper
towels.
Meanwhile, heat about 3 inches (7.5 cm) water in a deep, wide pan, adding the
white vinegar to the water. Bring water to a simmer over medium-high heat. Crack
eggs into a small bowl and slide into water, separating them so they are not
touching. Lower heat so water is barely simmering.
When egg whites are set and opaque but yolks are still soft, about four minutes,
lift them, one at a time, from the water with a slotted spoon and set on paper
towels to drain. Divide asparagus among four serving plates. Spoon vinaigrette
over asparagus, top each serving with a poached egg, and serve.
Makes 4 servings
Calories 150, Carbs 3 g, Fiber 1.