Pickled Asparagus with Poached Eggs

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Designed for our Aged Balsamic Collection, this recipe is the perfect brunch dish!

Dish Type:

Breakfast, Dairy Free, Nut Free, Vegetarian

Season:

All Year

Prep Time:

30 min

Serves:

2

Ingredients

  • FOR PICKLED ASPARAGUS:
  • 1½ lb Asparagus
  • 1 cup SOOC Premium White Balsamic Vinegar
  • 1 cup Water
  • 2 Tbsp Sugar
  • 2 Tbsp SOOC Sicilian Sea Salt
  • 2 cloves Garlic
  • 2 sprigs Tarragon
  • ¼ tsp Coriander, whole
  • TO PREPARE:
  • 4 large Eggs
  • 4 slices of country loaf Bread, toasted
  • Parmigiano Reggiano, shaved with a peeler
  • SOOC French Citrus Fennel Sea Salt
  • SOOC Traditional Balsamic Vinegar
  • 1 small bunch Mache
  • 2 Tbsp SOOC Mild Extra Virgin Olive Oil
  • 1 Tbsp SOOC Fig Balsamic Vinegar

Products used: Fig Balsamic Vinegar , French Citrus Fennel Sea Salt , Premium Balsamic Vinegar , Sicilian Sea Salt , Traditional 18-Year Balsamic Vinegar ,

Instructions

  • Blanch asparagus in boiling, salted water for 20 seconds, then shock in ice bath. Prepare the brine: bring all ingredients under the FOR PICKLED ASPARAGUS section to a boil. Stir and turn off the heat. Allow to infuse 10 minutes. Pour hot pickling juice over the asparagus in a flat, sealable glass container. Allow to marinate in refrigerator for 1 to 2 days.
  • Once the asparagus is ready, bring a small saucepan of water to a boil. Season with Sicilian Sea Salt and 1 Tbsp Premium White Balsamic. Turn to a simmer and stir the water in a circle to create a vortex for the eggs. Drop in two eggs while turning.
  • Cook 3-4 minutes until desired firmness of the egg (for a runny yolk, the center should jiggle when lifted). Remove and drain with a slotted spoon.
  • On the country loaf toast, place the pickled asparagus and then the egg. Finish the egg with a sprinkle of French Citrus Fennel Sea Salt. Shave Parmigiano Reggiano over the dish and drizzle with 18 Year Traditional Dark Balsamic.
  • Dress the mâche with Fig Balsamic, Mild EVOO, and a pinch of French Citrus Fennel Sea Salt. Serve with asparagus and egg toast.