Grilled Asparagus with Slow Poached Egg
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.
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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.
Tags: asparagus·Eggs·food·Gardening·Greenport·North Fork·recipe·recipes·Spring Recipes·Vegetarian