November: White asparagus with poached eggs

  • 60 ml (¼ cup) extra-virgin olive oil
  • 50 gm (¾ cup) coarse sourdough breadcrumbs
  • ½ garlic clove, thinly sliced
  • 2 tbsp coarsely chopped flat-leaf parsley
  • 4 eggs
  • 2 bunches white asparagus
  • To serve: shaved parmesan (optional)
01   Heat oil in a frying pan over medium-high heat, add breadcrumbs and garlic, sauté until golden and crisp (4-5 minutes). Remove from heat, stir in parsley, season to taste, set aside.
02   Poach eggs in a saucepan of barely simmering water until cooked to your liking (3-4 minutes for soft poached), remove and drain well on absorbent paper. Keep warm.
03   Meanwhile, snap ends from asparagus (discard) and peel ends if desired. Blanch until tender (3-4 minutes), drain. Serve hot, topped with poached eggs, scattered generously with breadcrumbs and parmesan, if desired.
Note

ALSO IN SEASON

FRUIT
Bananas, breadfruit, cherries, grapefruit, loquats, lychees, mangoes, mangosteens, papayas, pineapples, Valencia oranges.

VEGETABLES
Avocados, beans, lettuce, onions, peas, spinach.

SEAFOOD
Bigeye tuna, blue swimmer crab, coral trout, goldband snapper, longfin eel, morwong, ocean jacket, southern shortfin eel.

This recipe is from the November 2009 issue of Australian Gourmet Traveller.

Recipe:

BRIGITTE HAFNER

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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