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Shaved Asparagus, Poached Eggs, Anchovy Vinaigrette

June 19, 2013 by Chris

IMG_1863

To Prep the Asparagus…

2 bunches of thick asparagus, washed, and then shaved into thin ribbons with a Mandoline or vegetable peeler.

For the Vinaigrette…

In a small bow combine and set aside…

¼ cup good quality red wine vinegar

¼ cup freshly squeezed lemon juice

½ cup extra virgin olive oil

Generous squeeze of anchovy paste

Generous splash of Worcestershire

Pinch of vanilla sugar

Maldon sea salt flakes

Freshly ground white and black peppercorns

To Cook…

Heat a large, wide bottom sauté pan over medium high and add enough extra virgin olive oil to coat the bottom.

Add prepped asparagus ribbons. Cook, tossing all the while, for 3 minutes or until slightly firm to the bite and bright green in color. Remove from heat. Let asparagus cool down to warm and add vinaigrette. Balance with sea salt flakes and freshly ground peppercorns. Toss.

To Serve…

Top with poached eggs. Garnish with toasted breadcrumbs and grated Pecorino. Enjoy!

 

Categories:

  • Appetizer

Tags:

  • anchovy
  • asparagus

Season:

  • Spring

Ingredient:

  • Eggs
  • Vegetables

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