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Saturday, May 16, 2015

Spring Pasta with Asparagus & Poached Egg

Spring Pasta with Asparagus + Poached Egg
From The Coastal Table by Karen Covey

1 bunch fresh asparagus, ends trimmed and cut on a diagonal into 2-inch pieces
1 pound spaghetti

Lemon Vinaigrette
1 ½ tablesoons Dijon mustard
juice from 2 lemons
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup extra virgin olive oil, plus extra for drizzling

4 large eggs
2 teaspoons distilled vinegar
1 cup mix microgreens (greens and purples), for garnish, washed and dried 
    1. Bring a large pot of water to boil. Add asparagus and blanch until bright green, about 3-5 minutes (depending on thickness of stalks). Remove with a slotted spoon and place in a bowl of ice water to shock and cool.  Keep pot of water boiling on stove.
    2. To boiling water, add a good pinch of salt. Add pasta and cook until al dente, about 7-10 minutes.
    3. Meanwhile, make vinaigrette. In a medium bowl, combine mustard and lemon juice and season with salt and pepper. Slowly pour in olive oil, whisking until thick and emulsified.
      Fill a shallow pot with water, coming up about two inches on side of pan. Bring to a boil. Lower heat so that water is just barely boiling. Add vinegar to water.
    4. Crack each egg into its own small bowl. (This will help make it easier to transfer eggs to water.) Add one egg into water, taking care not to break the yolk. Wait 1 minute, and then add another egg, adding all 4 in the same matter. (Do this in batches if your pan isn’t large enough to hold all of them at once.) Allow each egg to cook until whites are set, just about 2 minutes (yolks should still be runny). Carefully remove each egg with a slotted spoon in same order each was added, allowing excess water to drain off. Place eggs on a large plate.
    5. When asparagus has cooled, drain and pat completely dry. Set aside.
    6. Drain and transfer pasta to a medium bowl. Toss warm pasta with ½  of the vinaigrette. Divide pasta among serving bowls and top each with equal amount of asparagus. Place one egg atop each bowl followed by a handful of the microgreens. Drizzle top of each serving bowl with remaining vinaigrette. Season with salt and pepper and serve. 

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