Delicious. Elegant. Artistic. Seasonal. Simple.
This dish, inspired by both our local farmers market as well as Roy Choi’s L.A. Son, was absolutely incredible. And so, so easy – 12 minutes total cook time.
I love asparagus, and this was a real treat. I was pretty shocked when I saw Choi’s recipe, but it made sense – the Flavor Bible lists egg as a flavor affiliate of asparagus, so off I went; poaching and sautéing and shaving and lapping up yolk. Incredible.
And if you’re cooking for your mate, be sure to put this on the menu – it will elicit moans of delight. Enjoy.
- large brown egg
- white asparagus tips
- handful of parsley, roughly chopped or torn
- red pepper flakes
- cracked black pepper, to taste
- crystalline salt, to taste
- kosher salt, for water
- parmesan cheese block
- 2 tbsp, butter
- 1 tbsp, EVOO
- 1 tsp, vinegar
- 1/2 lemon (optional)
- boil pot of kosher salted water and vinegar
- heat EVOO in large skillet on medium heat with 1 tbsp butter
- sauté asparagus until barely colored, should still be somewhat crisp
- remove asparagus to paper towel lined plate, add salt and a pinch of pepper
- drop egg in boiling water and remove from heat
- let stand for 2 1/2 minutes
- remove egg with slotted spoon, put on paper towel-lined plate
- move asparagus to serving plate, add egg on top
- shave parmesan generously
- crack pepper, generously
- add parsley and a decent sprinkling of salt crystals
- serve with squeeze of lemon for a counterbalanced acid flavor*
*this is Choi’s recommendation. he has a much more astute palate than myself, but honestly I prefer sans lemon – hit me with the pure rich lusciousness of this bad boy and wowza.