Spring is coming to an end, but bundles of fresh asparagus are still found in abundance at most grocery stores. To celebrate the ¨almost end of the season¨, I decided to make a classic Spanish dish that is absolutely delicious. Spanish Asparagus with Poached Eggs. This recipe is easy to make, uses simple ingredients and the entire thing comes together in about 30 minutes.
The best part about these Spanish Asparagus with Poached Eggs, is that they´re very versatile. You can serve them for breakfast, lunch or even dinner. In-fact here in Spain we mostly eat eggs for either Almuerzo (early lunch) or for dinner. Either way to slice it, this dish always hits the spot and makes for a satisfying meal.
The only kinda tricky step to this recipe is poaching eggs, which I will show you how to easily master this technique. The secret to poaching eggs is to make sure your water is not boiling, you want it to be simmering, otherwise your eggs will break apart. I also like to add some white wine vinegar into the water, this helps the egg whites stay together. Then you whisk the water into a whirpool, drop your egg in and poach for 3 to 3 1/2 minutes for perfection.
I love to serve these Spanish Asparagus with Poached Eggs on top of a thick piece of crunchy bread, just because it easily holds everything together. Normally I don´t like to toast my bread since the baguettes here in Spain are already so crunchy, but if you prefer you can toast your bread. I also like to top off the poached eggs with some sweet smoked Spanish paprika. This adds an incredibly smoky and tasty flavor to this dish.
Watch the Video Below on How to Make these Spanish Asparagus with Poached Eggs
Spanish Asparagus with Poached Eggs
FOR THE ASPARAGUS:
- 16 fresh asparagus
- 2 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
FOR THE POACHED EGGS:
- 4 cups cold water
- 1 tbsp white wine vinegar
- 4 organic eggs
- pinch sea salt
- pinch black pepper
- pinch sweet smoked Spanish paprika
- 1 crunchy baguette
Rinse 1 bundle of thin asparagus (about 16) under some cold running water and pat completely dry with a dish cloth, pack the asparagus upright with the spear in the bottom (this will ensure all the asparagus are the same size when you cut off the ends) and cut off between 2-3 inches from the ends, add the asparagus to a baking tray lined with foil paper, brush the asparagus with extra virgin olive oil and season them with sea salt & freshly cracked black pepper, add into a preheated oven bake + broil option 250 C - 475 F
Meanwhile fill a saucepan a little over 1/2 ways with cold water, also add 1 tbsp of white wine vinegar, a pinch of sea salt and heat it with a high heat
Meanwhile cut a thick and crunchy baguette into diagonal slices that are about 1/2 inch thick and crack 4 organic eggs into individual bowls
After 15 minutes remove the asparagus from the oven and set aside
Once the water in the saucepan comes to a boil lower the fire to a low-medium heat, you want the water to be simmering not boiling when you are poaching your eggs
Using a whisk start creating a whirlpool in the saucepan, then stop whisking and immediately add 1 egg into the water, after 3 to 3 1/2 minutes remove the poached egg with a slotted spoon and transfer to a dish, continue to do this untill all 4 eggs are poched
Gently tilt the dish with the poached eggs over the sink to remove any excess water
To assemble each dish add 4 asparagus on top of each piece of bread, add 1 poached egg on top of the asparagus, season the egg with sea salt, freshly cracked black pepper and a sprinkle of sweet smoked paprika, enjoy!
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