By now, you may have seen the mountains of asparagus at the Farmer’s Market. Asparagus is at the peak of it’s season, and you can buy fat, tender, delicious spears for a reasonable price. Sure, you might be able to find asparagus at the grocery store any time of the year, but if it’s not spring, it has traveled thousands of miles and usually tastes like cardboard. This is why I choose to eat seasonally – things just taste better.
When choosing your asparagus, go for the fatter spears, not the skinny ones. They tend to be more tender and flavorful. Choose bunches with tightly closed, firm tips, free of any rot. Once you get your asparagus home, don’t cut the ends off – instead just bend the bottom third of the spear and let it snap where it will – this will remove any fibrous or woody bits.
One of my favorite flavors to compliment asparagus with is spring morels, fresh from the forest. Their umami flavor is a wonderful enhancement to the sweet, tender asparagus. Green garlic is another springtime favorite of mine, which has a natural affinity for all things Spring. I wanted to combine these ingredients to make a healthy, delicious, seasonal meal – and so I did. This dish was so fantastic, I wanted to share it with all of you.
Wine pairing: Asparagus is notoriously difficult to pair with wine. For best results, go for an unoaked, aromatic white wine such as sparkling Vouvray, dry German riesling, Gruner Veltliner, or Sauvignon Blanc.
Asparagus with Morels, Green Garlic, & Egg
Author: Tala Drzewiecki
Cooking time: 35 minutes
1 bunch fat, fresh asparagus spears, preferably organic, tough ends snapped off
2 very fresh eggs
2 oz. fresh Morel mushrooms (or any wild mushroom you can find), sliced
1 stalk green garlic, halved lengthwise and sliced thin
1 small head frisée
1 oz. fresh goat cheese (optional)
1 tbsp. unsalted butter
Freshly grated Parmesan, to taste
2 tbsp. white vinegar
Salt & Pepper, to taste
for the salad dressing:
2 tbsp. Champagne or white wine vinegar
2 tbsp. olive oil
Salt & pepper, to taste
- Preheat oven to 400F.
- In a small pan, heat the butter over medium heat until it foams. Add the morels and green garlic to the pan with a little salt, and sautée until the garlic is soft and the mushrooms begin to brown. Remove from heat and set aside.
- Heat a pan of water until it simmers (not boiling) for poaching your eggs, then add 2 tbsp. white vinegar to the poaching water.
- Toss the asparagus in olive oil and season with salt. Place on a cookie sheet lined with foil and roast in the preheated oven for 10-12 minutes, until cooked but still crisp.
- Divide the frisée between two plates.
- Combine the salad dressing ingredients in a small bowl, whisk, and drizzle a small amount over the plated frisée.
- Crumble a little goat cheese over the frisée.
- Start poaching your eggs. Don’t let the water boil; keep it at a simmer. Poach the eggs for about 3 minutes, until cooked soft or medium.
- While the eggs are poaching, divide the roasted asparagus between the two plates, laying the spears neatly on top of the dressed frisée.
- Remove the poached eggs with a slotted spoon and place on top of the plated asparagus.
- Shave some Parmesan over the hot eggs and asparagus, to taste.
- Top the poached egg with the sautéed morels and green garlic, then season with fresh ground black pepper.