Ingredients:
Serves 4
½ stick of unsalted butter softened
4 thick slices of seeded bread toasted
1 bunch asparagus
4 eggs
1/8 cup oil/salt cured black olives
½ cup shaved Parmesan cheese
¼ cup balsamic vinegar
1 tbsp olive oil
salt + pepper
large pot of water + 1 tsp vinegar for egg poaching
Instructions:
Soften butter. Chop olives and mix with butter using a mortar & pestle or the back of a wooden spoon. Heat oven to 375. Trim, rinse, and dry asparagus thoroughly. Toss with 1 tbsp olive oil and a pinch of salt plus a few turns of black pepper. Roast for 15 minutes. Meanwhile set your balsamic vinegar over low heat and reduce to 2 tbsp.
Bring a large pot of water to a slow boil with 1 tsp of vinegar. Use a spoon to swirl the water. Crack an egg in the water and slowly swirl to help keep the egg in a little nest shape. Poach no more than two eggs at a time. Remove eggs with a slotted spoon. Allow each egg rest in its own small bowl until you are ready to assemble. Dob excess water from egg with a paper towel just before you add it to the toast.
Toast bread. To assemble: spread 2 tsp of olive butter. Top with a few spears of asparagus, followed by poached egg, then drizzle with 1 tsp of balsamic syrup, sprinkle with salt, pepper and shaved Parmesan.
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