Poached Egg & Pan-Seared Asparagus On Pâté & Toast
By: Tramie
Published: Thursday, December 10, 2009 - 6:39pm

Ingredients




a bunch of asparagus, stemmed, washed & dried

a dash of olive oil

teaspoon a couple  of balsamic vinegar
sea salt

an egg

some pâté (optional)

a slice of bread

black pepper

Preparation

1 Marinade the asparagus in the olive oil & balsamic. 2 Sprinkle the salt on top. 3 Let them sit for a few minutes. 4 Heat a pan over medium high heat. 5 Cook the asparagus spears 6 Remove cooked asparagus from pan 7 Add water in pan, poach egg 8 Toast your bread and spread some pâté onto it 9 Top with asparagus and egg

About


   I bought a bunch of asparagus a few days ago. Fat, juicy, crunchy looking asparagus. But my cold have drenched me of my desire to cook & bake for the passed few days, so the lovely asparagus have just been laying there, staring at me everytime I opened the fridge.
   They would have eventually started talking.
   So I started obsessing over the thought of what I was going to make with them. Seriously, it haunted me for 2 days! I really didn't want to turn on the oven to make a quiche or a tart, it's too hot for that. Luckily, my brain still haven't given up on me after the extensive researching & planning for our Eastern Europe trip, I geared towards breakfast for dinner. Not very original, but still better than nothing!
   Poached egg & pan-seared asparagus on pâté & toast
    * a bunch of asparagus, stemmed, washed & dried
    * a dash of olive oil
    * a couple teaspoon of balsamic vinegar
    * sea salt
    * an egg
    * some pâté (optional)
    * a slice of bread
    * black pepper
   In a big bowl, marinade the asparagus in the olive oil & balsamic. Sprinkle the salt on top. Let them sit for a few minutes.
   Heat a pan over medium high heat. Dump all the asparagus in, including the marinade. Cook for a few minutes, stirring occasionally, until the crunchiness of your choice . (I cooked mine for about 3 minutes because I don't like mushy vegetables)
   Remove the cooked asparagus. Pour a few cups of water into the pan, but not to the rim. When the water starts simmering, crack the egg into a ladle, place the ladle into the pan and gently nudge the egg out (Gently so that the egg white doesn't run all over the place)
   Mean while, toast your bread and spread some pâté onto it. Place some asparagus on top. At this point, the egg will be cooked, so remove it with a ladle that has holes in it so the water doesn't come with.
   Place on top of everything else, crack some black pepper over it, and bite. Make sure you have a napkin ready for the dripping egg yolk.
   Oh yeah...

Comments:
Stephen Griffiths

Or try my version at http://adventureswithcookinginspain.blogspot.com/