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Asparagus With Bagna Cauda And Poached Egg
Prep Time: 00:00
Cook Time: 00:00
1 lb . asparagus, trimmed
2 eggs 2 tbsp white vinegar
2 tbsp butter
1 oz anchovy paste
1 oz olive oil
1 small clove garlic, minced
salt and pepper
1bring a large pot of salted water to boil. place asparagus and cook until just underdone and still toothy. stems should be bright green. remove asparagus from water with a spider/tongs/slotted spoon. plunge asparagus into an ice bath. turn the heat down to a rolling simmer and add 2 tbsp white vinegar.
2place a grill pan on over high heat and wipe with oil. once hot, place the asparagus on, turning after one side begins developing char marks. check regularly. once asparagus is fully cooked (not wimpy or soft) and has light char marks, remove. arrange on plate.
3in a small saucepan, mix the butter with olive oil, salt, pepper, garlic, and anchovy. cook briefly until the mixture is fully liquid and combined and garlic is fragrant. drizzle over asparagus.
4crack your egg(s) into measuring cups. lower gently into the gentle boil and do not disturb. do these one at a time. set your timer for two minutes. at the two minute mark, check your egg. the white should have somewhat solidified and, while delicate, there should be no gooeyness. the yolk should be completely liquid and the egg should feel like it's about to burst. place on top of asparagus.
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