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, jade green asparagus spears. Serve this dish with whole wheat toast for brunch or a few pieces of crostini for a light supper. Also try Prosciutto and Goat Cheese Wrapped Asparagus or top pan roasted asparagus with our Honey Ginger Vinaigrette.
- 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 the asparagus spears in a small baking pan. Brush the asparagus with olive oil and season with salt and pepper. Roast the asparagus for about 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 the butter over medium heat until it sizzles. Add the hazelnuts and thyme and cook, stirring frequently, until the 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 the water to a bare simmer and add the vinegar. Break the 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 the eggs from the water and allow to drain for a moment or two.
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 the hazelnuts over the top and serve immediately (with buttered toast or crostini if desired).
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 6, 2013.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.