Asparagus with Poached Egg and Gremolata Breacrumbs
- Makes: 4 servings
- Hands On 25 mins
- Total Time 25 mins
Gremolata is an Italian condiment made of parsley, lemon zest and garlic. Susan Cleverdon blends hers with crispy breadcrumbs to top eggs and asparagus.
toasted coarse breadcrumbs
chopped fresh Italian parsley
clove garlic, minced
ground black pepper
fresh asparagus, trimmed
distilled white vinegar or cider vinegar
- For gremolata: In a small bowl, combine the crumbs, parsley, zest and garlic. Drizzle with oil and sprinkle with 1/4 teaspoon salt and the pepper; toss to combine. Set aside.
- For asparagus: In a large skillet, bring 1 inch of water and remaining 1/2 teaspoon salt to boiling. Add asparagus. Cook, uncovered, for 1 minute for thin spears or 2 minutes for thick spears. Drain and cover to keep warm.
- For poached eggs: Add 4 cups water to the large skillet; add vinegar. Bring mixture to boiling; reduce heat to simmering (bubbles should begin to break the surface of the mixture). Break an egg into a custard cup or small bowl and slip egg into the simmering water. Repeat with three more eggs, allowing each egg an equal amount of space in the water. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are set and yolks begin to thicken but are not hard. Remove to a bowl of warm water. Repeat with remaining four eggs.
- To serve, use a slotted spoon to top asparagus with eggs and sprinkle with gremolata.
(Asparagus with Poached Egg and Gremolata Breacrumbs)Servings Per Recipe 4, fiber (g) 3, pro. (g) 16, sugar (g) 3, vit. C (mg) 13, vit. A (IU) 1718, Riboflavin (mg) 1, Thiamin (mg) 0, Fat, total (g) 14, Pyridoxine (Vit. B6) (mg) 0, cal. (kcal) 236, Niacin (mg) 2, sat. fat (g) 4, Cobalamin (Vit. B12) (µg) 1, chol. (mg) 372, Folate (µg) 128, Potassium (mg) 412, Monounsaturated fat (g) 6, sodium (mg) 361, carb. (g) 13, iron (mg) 5, Trans fatty acid (g) 0, calcium (mg) 112, Polyunsaturated fat (g) 3