Grilled Asparagus with Slow Poached Egg

April 20th, 2012 · No Comments · Allergies, Breakfast, Brunch, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Greenport, Grilling, Kosher, Low-Calorie, Lunch, North Fork, Spring Recipes, Vegetarian, Wine

A friend of mine raises chickens at her Greenport cottage. A small yard and a one car garage house her breed of chickens and they roam and lay eggs happily and healthfully. I am lucky to know her for many reasons, but being the recipient of fresh eggs is sure up there on the list!

My other favorite local spring ingredient is asparagus and a combination of egg and asparagus can be life altering. The bright yellow yolks with an orange hue and the firm whites are a perky salute to the morning – or any meal. The yolk of an egg oozing onto a bundle of grilled asparagus is as risqué as it sounds. Creamy and silky spilling on to the tender green tips.

Using free range local eggs, crack in a bowl first and then poach in water with vinegar.

Dry poached egg prior to serving and then place atop your grilled asparagus.

Still want to add a sauce? You can add a cream sauce to this like a hollandaise, béarnaise or champagne sauce for a more formal brunch. I think that farm egg flavor is great on its own but if you can’t get farm eggs, you might need a sauce.

Serve with a bottle of Cuvée, bubbly from Lenz. This sparkling is made by reknowned winemaker, Eric Fry, a master of Pinot Noir. Balanced tones of fruit and yeast from beginning to end are a perfect lift for this vegetable-egg combination. A steal at $30 a bottle makes an impressive gift for any occasion.

If you want to try growing your own asparagus or are looking for some local farm stands that carry it this spring, visit North Fork Patch’s Local Voices blog for my recent post on growing asparagus.

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Tags: asparagus·Eggs·food·Gardening·Greenport·North Fork·recipe·recipes·Spring Recipes·Vegetarian

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What is the Seasoned Fork?

Photo by: Chris Sanders

I started this blog in an effort to inspire the consumption of local food and local wine on the North Fork of Long Island. And even if you are reading this from your computer in another state or another country, I am hoping to motivate you to think about and cook with the food that grows around you. This blog can be for the occasional cook who is looking for sensational yet simple recipes or the gourmand who wishes to push their culinary limits by using new seasonal ingredients in their kitchens. And for foodies who want the inside scoop on the North Fork food scene, stay tuned to Seasoned Fork and stay hungry!

My Kitchen

I have been cooking in my kitchen at The Greenporter Hotel for almost eight years now. I was always a cook at heart even though my education and career took me in other directions. I began building this kitchen in March of 2001 and worked on every corner of it's design. Having a kitchen on the North Fork of Long Island is every chef's dream. Here you have local products sprouting in farms all around you. Whether it is local oysters, duck, mushrooms or Striped Bass, it's all fresh and even more heavenly accompanied by a glass of local wine. We cook using these local ingredients year-round. In the winter you'll find us here on the weekends and from Memorial Day to Labor Day you'll find us seven days a week. Let us know next time you stop at a farmstand and pick up some really beautiful locally grown or harvested goodies and SEND ME A LINE! I'll be happy to post some recipes for just for you.