Pan-roasted Asparagus with Poached Eggs and Brown Butter-Lemon Hazelnuts
Freshly poached eggs, crispy hazelnuts and a squeeze of lemon are the perfect accompaniment to simply roasted asparagus spears.
- 20 thin or 12 fat asparagus spears, tough ends removed Add to list
- Extra virgin olive oil, for brushing Add to list
- Salt and freshly ground pepper, to taste Add to list
- 3 tablespoons butter Add to list
- 1 cup chopped hazelnuts Add to list
- 1 teaspoon fresh thyme leaves Add to list
- 1/2 lemon Add to list
- 3 cups water Add to list
- 1 tablespoon vinegar Add to list
- 4 fresh large eggs Add to list
- Pinch of snipped chives, for garnish Add to list
Preheat oven to 425° F.
Place asparagus spears in a small baking pan. Brush with olive oil and season with salt and pepper. Roast asparagus for 4 to 5 minutes, or until just crisp-tender. They will continue to cook a bit after you remove them from the oven.
In a small sauté pan, melt butter over medium heat until it sizzles. Add hazelnuts and thyme and cook, stirring frequently, until hazelnuts are deep golden brown. Season with salt and pepper and squeeze as much of the lemon into the pan as you desire.
In a small saucepan, bring water to a bare simmer and add vinegar. Break eggs, one by one, into a small bowl and then gently slide them into the simmering water. Cook for 4 to 6 minutes, depending on your preference for doneness. Using a slotted spoon, remove eggs from the water and allow to drain for a moment on paper towels.
Arrange 5 small or 3 fat asparagus spears on each of 4 plates. Season each egg with salt, pepper and chives and place 1 egg on top of each bundle of asparagus. Scatter hazelnuts over the top and serve immediately.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 6, 2013.