Poached Green Asparagus Recipes

POACHED EGGS AND ASPARAGUS

Steps:

• Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
• Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
• Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

GRILLED ASPARAGUS & POACHED EGG ON TOAST

Steps:

• Bring a pan of salted water to the boil, then reduce to a simmer.
• Heat a griddle pan over a high heat and toast the bread. Move each slice to a plate or board and drizzle with a little oil.
• Snap the woody end off the asparagus, then griddle for a few minutes on each side, sprinkle with the paprika and divide between the pieces of toast.
• While the asparagus is grilling, poach the eggs in the simmering water for 3 minutes. Using a slotted spoon, remove the eggs and drain, then place them on top of the asparagus.
• Grate over the parmesan, then pick and sprinkle over the mint leaves.

BUTTER-BRAISED ASPARAGUS

Steps:

• Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
• Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
• Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

SPRING ASPARAGUS AND POACHED EGG

Steps:

• Place the asparagus in a large bowl of iced water to freshen and bring out the colour.
• Bring a large pan of water to the boil and add the white wine vinegar.
• To poach the eggs, stir the boiling water to form a whirlpool and crack the eggs into the water, one or two at a time. Poach for three minutes, or until the white is cooked and the yolk is runny. Remove with a slotted spoon and set aside.
• Meanwhile, heat a little olive oil in a non-stick frying pan with a lid. Take 10 of the asparagus spears and roll them in the hot oil. Add a little chicken stock and a knob of butter and season with salt and pepper before covering with a lid.
• Cook gently for 3-4 minutes, adding a little of the remaining chicken stock if needed.
• Once the asparagus is cooked, remove from the pan and set aside. Simmer the cooking liquid until the volume of the liquid has halved, adding a little butter to thicken and a dash of sherry vinegar or balsamic vinegar, to taste.
• Finely slice the reserved raw asparagus spears lengthways.
• Serve the cooked asparagus and poached eggs in shallow bowls with a little of the sauce, and garnish with the slices of raw asparagus.

BUTTER-POACHED ASPARAGUS, LEEKS & PEAS

Steps:

• Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
• To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.

POACHED GREEN ASPARAGUS RECIPE

Steps:

• Peel and blanch asparagus, drain and set aside
• In a large sauté pan, heat 4 tablespoons of olive oil on medium-high heat.
• Add in mushrooms and sauté until soft. Season with salt and pepper.
• Add in shallots and garlic. Once they become fragrant, deglaze with sherry wine and flambé. Cook until all alcohol is cooked out.
• Add in heavy cream, vegetable stock and lemon juice - reduce by half.
• Turn off the heat and add the butter. Mix until butter is melted and emulsified.
• Add tomatoes and parsley then season to desired taste.
• Serve asparagus topped with sauce.
• Notes: Add crab meat to dish if desired.
• If you can't find morel mushrooms- crimini mushrooms or portabella mushrooms are a good substitute.

FETTUCCINE WITH ASPARAGUS, BEET GREEN PESTO, AND POACHED EGG

Steps:

• Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.
• Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto.
• Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30-60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
• Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce.
• Heat 2 Tbsp. oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 tsp. salt, remaining 1 tsp. lemon juice, and remaining 1/4 tsp. pepper.
• Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30-60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.
• Do Ahead
• Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

BUTTER-POACHED ASPARAGUS WITH THYME

Steps:

• Heat 2 tablespoons butter in a large skillet over medium-high heat. Add 1 bunch trimmed asparagus and 1/4 cup water. Cook, turning the asparagus, until crisp-tender and glazed, 5 minutes. Season with salt, pepper and 1/2 teaspoon chopped thyme.