Do you ever wonder what people around the world eat (besides what you find at ethnic restaurants)? Today, we will eat like the French with this simple hors d’oeuvre recipe for asparagus and egg.
Eat Like the French – Asparagus and Egg
French cuisine is not always this simple, as you can see from the hilarious video below. Although I have tried frog legs, mussels, and escargot (a cooked land snail), but not during my trip to France, I’m a simple soul with simple taste. Fancy, expensive dishes aren’t my forte.
Thanks, but no thanks.
I’ve never understood why something so fishy with a gross texture is such a prestigious “delicacy”. But, what do I know?
I only know that I can still enjoy world’s flavors in simpler ways. French cuisine is no exception.
The French love their eggs poached, but I’m all about simplifying even a simple recipe.
Also, I find poaching eggs a bit tricky and I’d rather just use soft-boiled eggs. To tell the truth, they taste the same. It takes about 4-5 minutes to soft-boil them (whites should be set and yolks thickened but not hard).
You can steam the asparagus for this recipe, but I prefer them roasted. There, I gave you an option to simplify it even more.
Speaking of options here’s how you poach eggs:
- Make sure your eggs are really fresh
- Add a small dash of vinegar to a pan of steadily simmering water
- Crack eggs individually into a ramekin or cup
- Create a gentle whirlpool in the water to help the egg white wrap around the yolk
- Slowly tip the egg into the water, white first. Cook for three minutes
- Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon
- Drain onto kitchen paper – nobody wants eggy poaching water in their plate
French asparagus and egg is a tasty dish, simple to make even for a beginner cook.
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1 bunch asparagus (about 1 pound), trimmed
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon fresh lemon juice
2 tablespoons Parmesan cheese (shaved or grated)
~ Free Tip ~
Top asparagus with prosciutto or diced ham.
Preheat oven to 450 degrees Fahrenheit.
Place trimmed asparagus in a large sheet pan. Drizzle with olive oil and season with salt and pepper to taste. Next, roll the asparagus around to coat each spear in oil, then spread the asparagus in a single layer.
Roast until tender and lightly browned, 8 to 10 minutes (10 to 12 minute if your asparagus is thick). Remove from the oven and drizzle with lemon juice and Parmesan.
Meanwhile, boil the eggs, about 5 minutes for a large-size egg and 4 minutes for a medium-sized egg. Run the eggs under cool water to stop them from overcooking, then peel them and slice horizontally.
Serve the eggs with the asparagus and, just like the French, with a glass of red wine.
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