Wednesday, January 30, 2013

Asparagus With Burrata, Pistachio Pesto And Poached Egg


There are two kinds of people: those who love love runny egg yolks and those who do not.  Since the only thing I would eat for breakfast as a finicky toddler was a soft boiled egg with buttered toast, it's safe to say I chose my camp a long time ago. 

A few years ago while doing PR for an uber- popular LA restaurant, I became addicted to a lunchtime treat of their asparagus, poached egg and shaved Parmesan dish.  Then last spring, at a favorite local gastro-pub,  I became acquainted with a new, indulgent poached egg - asparagus dish.  And the latter is the inspiration for my recipe below - featuring a thick pistachio pesto and my favorite: burrata cheese.

Having some leftover burrata cheese in my refrigerator, I realized it was time to try my hand at making this crave-worthy dish at home. This recipe is great for 2 to share as a starter, unless you have a husband who loves this dish more than you do:-) Not naming any names.

Asparagus With Burrata, Pistachio Pesto and Poached Egg

14 thin asparagus spears, rough ends snapped and discarded
4 heaping T of burrata cheese
1 large egg {fresh, organic - and sprout fed if you have the option}
2 t white vinegar
1 t salt
2 t olive oil
kosher salt and fresh ground pepper, to taste
- and for the "pesto"
2 T fresh basil, chopped
1 t olive oil
1/8 t minced garlic
2 t + 1/4 t shelled, chopped pistachios

To make the pesto, place all pesto ingredients in a mini-food processor or chopper and pulse until you have a well combined,  chunky paste. Set aside.

Arrange burrata on a plate. Set aside.

Bring a pot of water to boil and cook asparagus until bright green and tender-crisp - about 3 minutes if your spears are thin or medium.  Drain and toss with 2 t olive oil and a pinch of salt and pepper. Let cool slightly and then place warm asparagus on top of the burrata.

Fill a saucepan or skillet with water 1" deep, place an egg ring or mason jar ring in the center and bring to a simmer over high heat. Gently break the egg close to the water surface and drop in the middle of the ring. Turn off the heat, cover the pan and let the egg poach 3 minutes. Egg white should be solid and yolk should be runny.  

While the egg is steaming, dot the asparagus with the pesto. When egg is done, lift lid and gently transfer the egg to the asparagus dish with a slotted spoon, being careful not to break the yolk. Add additional pepper {optional}. Serve with toasted bread if you like.
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Source:  Jill Crusenberry, inspired by The Corner Door

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