Waxman's Way for Asparagus Is the Delicious Way

In Italian, My Way, Jonathan Waxman includes recipes for Italian favorites like risotto and pizza, but updates them with things like pea shoots and nettle purée. His recipes are clear and concise, but do require a moderate amount of cooking knowledge. Recipes like gelato gianduja, ciabatta bread, and skate with brown butter and balsamico will challenge some home cooks, while recipes for linguine with clams and mussels, asparagus soup, and grilled shrimp skewers are simple enough for most beginners.

Read Part I for the review.

This recipe for asparagus with poached eggs requires some extra equipment (according to Waxman), but otherwise is pretty simple given the delicious results. With Yakima asparagus currently in season, this is a recipe for the weekend.

Asparagus and Poached Eggs
Serves 4

12 spears asparagus
4 eggs
4 tablespoons extra-virgin olive oil (preferably a fruity Tuscan variety)
Sea salt and freshly ground black pepper to taste
1 tablespoon red-wine vinegar
4 tablespoons (1/2 stick) unsalted butter
12 thin slices Parmesan, shaved with a vegetable peeler

1. Break off the asparagus ends and wash the spears in cold water.
2. Break the eggs into 4 nonstick poaching cups that have been well buttered.
3. Heat a heavy cast-iron skillet and add 1 tablespoon of the olive oil. When hot, sear the asparagus until crispy and season with sea salt and black pepper. Transfer to 4 plates. Add the remaining olive oil and the vinegar to the skillet and taste for seasoning. Set aside.
4. Fill a wide, shallow saucepan with 4 inches of water and bring to a simmer. Place the eggs cups in the water and cook until the egg whites are set, approximately 3 minutes.
5. Add the butter to a pan large enough to hold the eggs. When melted and lightly browned, slide the eggs into the pan. Heat until golden, then spoon an egg on top of each asparagus plate.
6. Spoon a bit of the butter over each egg, drizzle the oil and vinegar over the asparagus, and top each egg with 3 shavings of Parmesan.

From Italian, My Way, Copyright © 2011 Jonathan Waxman. Published by Simon & Schuster, Inc.

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