Pickled Asparagus with Poached EggsPrint
Designed for our Aged Balsamic Collection, this recipe is the perfect brunch dish!
Breakfast, Dairy Free, Nut Free, Vegetarian
- 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
- 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.