I've been seeing this all over the food blogging world lately. Spring is the absolute perfect season to buy asparagus. It's so vibrant, crisp, and full of flavor. The combination of creamy eggs with crisp asparagus is to die for, especially when sprinkled with freshly grated parmesan cheese!
What you'll need:
- 2 eggs per person
- 6 small stalks of asparagus per person
- Parmesan cheese, grated! The good stuff!
- A skillet filled with simmering water
I poach my eggs in a skillet, I think it's easier because the water is shallow and I feel like I have more control. Supposedly adding an acid helps keep the whites of the egg together, so I added a cap full (the cap from the bottle!) of white vinegar because I was out of apple cider vinegar. Fill the skillet up so you have at least 2.5 to 3 inches of water from the bottom up. Bring the water to a good simmer over medium-high heat. You don't want the water boiling over but you definitely want a ton of simmering bubbles throughout the skillet to help the eggs stay formed. Break an egg into a very small bowl (I use one of the bowls that's for salt or spices) and slip the eggs into the simmer water. When the whites begin to turn white, gently fold the white over the yolk using a spoon or spatula. Eventually I give it a flip to make sure it cooks evenly. I leave mine in for several minutes to ensure the yolk has had proper time to cook to my liking. I'm not a huge fan of a soft yolk, but in a meal like this it's almost necessary! Drain the excess water from the egg using a slotted spoon then set it on a paper towel to rest. I boiled the asparagus as well so this was a butter and oil free meal! The only 'bad' fat was the cheese.