Asparagus With Romesco Blanco and Fried Eggs 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Weeknight Vegetarian Apr 16, 2014

Asparagus and eggs are natural partners on the plate. This treatment adds a twist on the classic romesco sauce, using salsa verde instead of tomatoes or peppers for an ivory-colored take appropriate for spring.

The Spanish approach to frying creates wonderfully crisp and browned edges on the egg, but you could substitute your favorite egg-cooking technique instead.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 2 tablespoons sliced or slivered almonds, toasted (see NOTE)
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup store-bought salsa verde
  • 1 small bread slice, preferably stale, torn into small pieces
  • 2 tablespoons lightly packed fresh mint leaves, plus a few for optional garnish (stacked, rolled and cut crosswise into thin ribbons)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water, plus more as needed
  • Fine sea salt
  • 1 pound asparagus, preferably with thick stalks
  • 4 large eggs

Directions

Position a rack 5 or 6 inches from the broiler element; preheat the broiler.

Combine the almonds and 1 tablespoon of the oil in a food processor along with the salsa verde, bread, mint, vinegar and water; blend to form a smooth, thick sauce. Taste, and add salt if needed. Add water if the sauce seems too firm; it should not be pourable.

Snap the woody ends off the asparagus spears and discard them (or save them to make vegetable broth). Toss the asparagus with 1 tablespoon of the oil on a rimmed baking sheet, and sprinkle lightly with salt. Broil until the asparagus browns in spots and the spears just barely bend when you lift them, 5 to 10 minutes, depending on the freshness and thickness of the asparagus.

Break one egg into a small cup, making sure to keep the yolk intact. Line a plate with paper towels.

Pour the remaining 3/4 cup of oil into a small saucepan set over medium-high heat. Once the oil starts to shimmer, carefully slip in the egg, being careful to avoid any splattering. Run a spatula underneath the egg to keep it from sticking to the bottom of the saucepan. Tilt the pan if needed so the egg is submerged, using a spoon to scoop oil from the pan on top of the egg if it is exposed. Cook for just a minute or two, until the edges have puffed up and browned but the yolk still seems liquid (beneath a white film). Use a spatula to transfer to the paper-towel-lined plate and sprinkle lightly with salt and pepper. Cover loosely with aluminum foil to keep warm. Repeat with the remaining eggs, one at a time.

Divide the asparagus among individual plates, arranging them nicely. Top each portion with a fried egg, and dollop one-quarter of the sauce alongside. Garnish with mint chiffonade, if using. Serve right away.

NOTE: Toast the almonds in a small, dry skillet over medium-low heat for several minutes, until lightly browned and fragrant, shaking the pan to avoid scorching. Cool completely before using.

Rate it

Recipe Source

Adapted from “Eat Your Vegetables,” by Joe Yonan (Ten Speed Press, 2013).

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.