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Categories:Viewed: 24 - Published at: 3 years ago
Ingredients
- 1 bunch asparagus, with woody ends snapped off
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons butter
- 1 garlic clove or shallot, minced
- 5 ounces oyster mushrooms or any other mix of wild mushrooms
- 3 sprigs thyme
- 1 splash white vermouth or white wine
- 2 eggs
- 1 splash white vinegar
- salt and pepper
Method
- Heat oven to 425. Dress asparagus with olive oil, salt and pepper. Roast for 15-20 minutes until charred at tips. Drizzle with lemon and season with salt and pepper to taste after removing from oven.
- Meanwhile, saute shallot or garlic in butter for 30 seconds, then add mushrooms, thyme, plus salt and pepper to taste. Cook til liquid is evaporated and mushrooms are lightly browned. Add a splash of vermouth and deglaze pan. Again, cook til liquid is nearly evaporated.
- Bring saucepan of water and splash of vinegar to boil and poach eggs, one at a time, 2-3 minutes each.
- Split asparagus and mushrooms between 2 plates and top with a poached egg each. Season egg with salt and pepper.
