Parmesan Asparagus with Poached Eggs
Elegant recipe combines three foods that actress Gwyneth Paltrow adores: fresh spring asparagus, tons of Parmesan, and poached eggs.
ingredients
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1 pound thick asparagus, trimmed
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2 tablespoons unsalted butter, melted
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Salt and freshly ground pepper
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1/4 cup freshly grated Parmigiano-Reggiano cheese
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1 tablespoon white wine vinegar
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4 large eggs
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Toast, for serving
Direction
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Preheat the broiler. Blanch the asparagus in a large, deep skillet of boiling salted water until crisp-tender, 3 minutes. Using a slotted spoon, transfer the asparagus to a paper towel–lined plate and pat dry; reserve the liquid in the skillet. Arrange the asparagus in 4 individual shallow baking dishes. Brush with the butter and season with salt and pepper. Sprinkle with the cheese and broil 6 inches from the heat until golden, about 1 minute.
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Add the vinegar to the asparagus blanching liquid and return to a simmer. Crack the eggs into the simmering water, leaving plenty of space between them, and poach until the whites are set but the yolks are runny, about 3 minutes. Using a slotted spoon, carefully remove each egg from the water, blot thoroughly dry with a paper towel and set on the asparagus. Serve with toast.