Griddled Asparagus with Spring Herbs and Poached Eggs
These simple Griddled Asparagus with Spring Herbs and Poached Eggs make a tasty Spring lunch. Elegant meals are not just for the weekend! Happy Monday!
Ingredients (serves 2):
2 large eggs
a bunch (about 14) fresh asparagus
1/2 tablespoon olive oil
sea salt and freshly cracked black pepper, to taste
a small bunch of freshly picked garden herbs (I used Garden Chervil, Garden Cilantro and Garden Mint)
warm Chervil Hollandaise Sauce, to serve
In a medium saucepan, filled to about three-quarters, bring water to a boil. Stir in apple cider vinegar and coarse sea salt. Break each egg into a cup or a glass. Using a wisk, stir the water to create a small whirlwind and drop one egg in the middle of it. Let it cook, 2 ½ minutes. Then, with a slotted spoon, gently transfer poached egg into a medium bowl filled with ice water and ice cubes. Repeat with remaining egg.
Trim off the asparagus ends.
Heat a large griddle pan over a high flame. Add olive oil, and swirl around the whole pan. Space the asparagus along the ridges of the pan, and cook, about 3 minutes on each side until the asparagus are al dente, and charred with golden-black stripes.
Season, to taste, with sea salt and black pepper, tossing gently to coat.
Finelly chop Garden Chervil, Cilantro and Mint, and sprinkle over the asparagus. Toss once more, to coat. Remove from the heat. Keep warm.
Reheat poached eggs in salted boiling water, for 2 minutes.
Serve grilled asparagus onto each of two plates.
Then, remove poached eggs from the water using a slotted spoon, drain and spoon one onto the asparagus in each plate.
Serve Griddled Asparagus with Spring Herbs and Poached Eggs with Chervil Hollandaise Sauce and fresh crusty Sourdough and butter on the side.
