I contradict myself all the time. I say food should be simple and easy, but then I spend three days cooking a single recipe. I guess what I really should be saying is food should look simple and effortless. There is nothing better than a just picked strawberry, still warm from the sun or a delicate bunch of baby lettuce you’re afraid you might crush by just holding it or a crisp asparagus stalk. But sometimes food does take a while to prepare, even if the end result doesn’t mirror the work. A less tender cut of meat braised for hours can taste just as rich and buttery as a simple grilled medallion of Filet Mignon. A rich tomato sauce or delicate broth needs to be simmered and reduced for hours to achieve layers and depth. My cooking style reflects the integrity of the ingredients, allowing them to shine through. Some meals take minutes while others take days. Luckily, this recipe is on the minutes side.
While I love cooking elaborate courses of food for a table full of guests or just the two of us, sometimes a meal for one can be just as special. Spring brings baseball, my least favorite sport. Mainly because it’s my husband’s favorite which means our TV is commandeered for most of the season if the Yankees are playing, amounting to more nights than not. Though my husband also has a half season plan that he shares with friends. The evenings he’s up in the Bronx are pure bliss. I get to control the night. Often it means TV, catching up on everything I haven’t seen due to game night conflicts (love my DVR!), other nights it’s reading. Or sometimes just a simple meal for one. Elegant but simple. It becomes my time to treat myself.
This dish is perfect for any time of day–breakfast, lunch or dinner. Add a green salad if you’re just a tad more hungry. Or serve it along side grilled skirt steak for a hearty dinner.
Grilled Asparagus Topped with Poached Egg (Serves 1)
- 8-10 stalks of asparagus, depending on thickness
- 1 tsp olive oil
- Sea salt and freshly ground pepper
- 1 large egg
Preheat oven to 450°F. Spread asparagus on a rimmed baking sheet. Generously brush with olive oil and sprinkle with salt and pepper. Roast asparagus for 10 minutes until slightly browned and softened.
Meanwhile, bring a small saucepan with at least 1-inch of water to a boil. Reduce heat to a low boil. Carefully crack egg into saucepan, making sure to keep yoke intact and not spreading the egg white too wide. Cook for 4-5 minutes until egg white is opaque but yolk is still runny.
Arrange asparagus on plate. Top with poached egg. Sprinkle with additional salt and pepper if desired.
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