Asparagus Appetizer (2008-10-25)
Despite heading into Fall, there's still fantastic asparagus on the market which are plump, sweet and tender. (Duh, of course there're asparagus, they are imported from Australia who's enjoying Spring season)
I saw Delia Smith make this appetizer on TV many years ago in Sydney. It's incredibly easy to make yet so flavorful. In her version, she would use three fried quail eggs per serving, but I've always used one chicken egg per person. There are only a few ingredients in the recipe, the key is to use very good quality ones. Try to get the fat asparagus instead of the skinny ones if you can cause the fat ones are much much sweeter and flavorful; and also, don't even think of using the grated Parmesan in a green bottle. The dish calls for fried eggs, but onsen eggs or poached eggs work too.
Asparagus Appetizer (serves 2)
6-8 fat white or green asparagus, 2 eggs, Parmigiano Reggiano,
good quality balsamic vinegar, extra virgin olive oil
Steps:
1) Peel the bottom third of the asparagus and chop off the woody
ends. Cook in boiling water for 1-2.5 minutes (depending on
thickness), drain.
2) Fry the eggs over easy style or make onsen eggs or poach them.
Set aside.
3) Fry the asparagus in a bit of olive oil on high heat till slightly
charred and
cooked through, about 1-2 minutes. Sprinkle salt over them.
4) Arrange 3-4 asparagus on a plate, top with the egg, mix one part
of balsamic to two parts of olive oil and drizzle around the plate and
over the
asparagus and egg. Sprinkle salt and freshly milled black pepper
over the lot.
Shave Reggiano over the egg and asparagus. Serve.
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