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!
