image courtesy of closetcooking.com
I absoloutely adore asparagus. Its one vegetable that from a flavour perspective isnt too invasive, and because of its mild nature it goes very well with lots of things successfully. Due to the immense buying power of supermarkets asparagus is available year round nowadays, and although i abhore the idea of using things out of season i cant complain too much about it being available as i'm immensely fond of it.
As a starter or even a breakfast (which is where i normally devour asparagus) it is very good, and nutritionally its almost a superfood. It is very rich in vitamins, fibre and a certain amount of protein. Its also good for your liver and kidneys too. Its the favoured vegetable of many dieters for this reason, and is one of the few things that can be enjoyed on a low carb diet also.
The use of caesar dressing in place of hollondaise traditionally gives a nice edge and a variation for this dish. If you want to make your own caesar dressing you can find one here.
6 Asparagus spears
White wine vinegar
1 egg (you can use a ducks egg if you want an extra treat)
35ml caesar dressing.
In a saucepan bring water, agood helping of black pepper and about 4tbsp white wine vinegar to the boil. Turn down to a simmer once boiling. Well add the egg when were almost ready
Trim the bottom section of the asparagus spears as these aren't easy to eat. You can keep them to one side and freeze them like i do in saving them for some asparagus soup. Its up to you.
Heat up a griddle pan or heavy bottomed frying pan. Add the olive oil and then the asparagus. When coloured on one side, turn them over and allow to colour in a similar fashion. When you've turned them over once turn up the heat on your poaching pan and add the egg. Turn the heat down on the poaching pan to a moderate heat. When your asparagus is coloured the other side, your egg should be ready.If not to preferred level of cooking turn the heat off the asparagus pan and allow to rest and keep warm whilst your egg finishes.
Remove asparagus and plate it. add the egg atop the asparagus and finish with parsley black pepper and chopped parlsey. Bon Apetit!