April 23, 2013

ROASTED ASPARAGUS, TOASTY BREAD, SOFT BOILED EGG + CHERVIL

I cannot believe I have yet to share an asparagus recipe with you this spring! When those gorgeous spears come to market, I start buying them by the bushel, don't you? We've been scarfing down asparagus almost every day for the past few weeks.

Last Thursday, P and I went to a delicious dinner at Camino to celebrate Deborah Madison's brilliant new book, Vegetable Literacy. With Russ cooking up Madison's recipes, it was an unbeatable combination. I immediately went home and knew I needed to try my hand at one of her new recipes, and the first thing I flipped to was the asparagus section. I saw Madison's recipe for a version of the dish I'm sharing today, and I knew I had to make it pronto!



I like that Madison calls for roasting the veg - not a technique I've used for asparagus, though now I will. The roasting was easy, the asparagus tender, and the flavors delish. Instead of hard boiling the egg as per the recipe, I craved the oozy yolk of a soft boiled egg and oh man was that a good move. The mustard vinaigrette mingles with the yolk and all come together to coat the asparagus and toasty bread. I'm a fan.

I ate this asparagus salad for breakfast, but that's just me. I think the salad would make a fantastic lunch, brunch, or light supper.

INGREDIENTS  
inspired by Deborah Madison's Vegetable Literacy, originally from Amelia Saltsman in What We Eat When We Eat Alone
{printable recipe}

Preheat oven to 400.

Trim tough ends from asparagus spears. Lay the spears in a roasting dish, or on a baking sheet. Toss asparagus with 2 teaspoons olive oil, and season with salt and fresh ground black pepper.

Roast asparagus in the hot oven for 10 minutes. Take the pan from the oven, give it a good shake, and roast another 10-20 minutes until spears are tender, and cooked through.

In the meantime, put a small saucepan with water on the stove top to cook your soft boiled eggs. See the rest of the instructions here.

Tear bread into large, rough pieces. Place torn bread onto another baking sheet or roasting pan. Toss with a teaspoon of olive oil and a sprinkling of salt. Place bread in the oven  5-10 minutes, until golden.

Whisk together mustard, vinegar and a pinch of salt. Then whisk in just enough olive oil for a nice emulsified dressing.

Assemble the salad by scattering the roasted asparagus and croutons on a plate. Nestle an egg or two on top. Drizzle on some dressing. Toss on a few sprigs of chervil. Break open those eggs and let all the wonderful flavors mingle.

I love this salad!

There are so many wonderful asparagus recipes floating around these days... Here are a few goodies:



56 comments:

  1. Roasting asparagus is one of my absolute favourite ways to prepare it - such a wonderful flavour. This looks like the absolute perfect spring meal too. I've heard so many good things about Vegetable Literacy too, I'm excited to buy a copy!

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    1. Hey Kathryn,
      I'm loving roasted asparagus - so easy and good. Why have I never roasted asparagus before, when I roast every other vegetable?? Who knows, but I'm glad to be doing it now.
      Vegetable Literacy looks great... I'm looking forward to cooking more recipes!
      xo
      E

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  2. A beautiful dish and combination! I love chervil and it pairs wonderfully with asparagus.

    An interesting book.

    Cheers,

    Rosa

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    Replies
    1. Rosa, I love asparagus and chervil too! Chervil is one of my favorite herbs and I finally have a happy little patch growing in my backyard.
      I hope spring is treating you well.
      xo
      E

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  3. I'm super excited to get my hands on this cookbook! Asparagus and egg are such a perfect pair too. Love that oozing yolk!

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    1. Elieen, It's a great resource. I love how Madison talks about plant families.

      Oozing yoke + asparagus...I was practically licking the plate clean with this one. YUM!

      xo
      E

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  4. Amazing! Roasted asparagus is the best! I'm sure I could eat this for breakfast (or dinner) every day!

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    Replies
    1. Chung-Ah, agreed! I need to make this many more times before asparagus season ends.
      xo
      E

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  5. Looks delicious! I was so thrilled yesterday to get our first fresh bunch of asparagus, which we promptly roasted for dinner.

    ReplyDelete
    Replies
    1. Woo Hoo! Spring is here - that's what asparagus says to me.
      xo
      E

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  6. I'm too excited for asparagus! This looks simply delicious, it sounds like a perfect breakfast :)
    Hugs! Najwa

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    Replies
    1. Najwa, I think you'd love this salad. It's so simple and good:)
      Hugs back at you,
      E

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  7. I've tried roasting asparagus once, and yes it was a hit! We are in autumn now, but I still crave asparagus... and I visit your site, not just for the recipes, but also for "food porn" (love your photos, you have real skill)! ;)

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    Replies
    1. Alison, Thanks so much for the sweet comment!
      xo
      E

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  8. Erin - Camino has been on my list of restaurants to go to. Need to get there soon. What a terrific cookbook - need to pick this one up. Your asparagus dish looks and sounds amazing. Lovely photos!!! Hope you are enjoying our stunning weather!

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    Replies
    1. Lisa, you've gotta go to Camino. Russ is such a creative cook - his flavor combos are totally inspired and inspiring. Brunch is also delicious there. As you can tell... I'm a fan.

      And yes Madison's new cookbook is great, and worth buying, for sure. This recipe alone is a huge winner for me.

      xoxo
      E

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  9. Roasting is my go-to way of cooking asparagus. I love how the high heat caramelizes the natural sugars. You get a little smokiness, a little sweetness and the undeniable asparagus-y flavor all in one. ;)

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    Replies
    1. Carolyn, I'm so excited for you and your new book!! I'm wondering if you are also including East Bay chefs?
      Roasting asparagus is just right and you're description is perfect. I'm a convert:)
      xo
      E

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  10. Beautiful! I love roasting asparagus with coriander, but I really need to try it with a soft boiled egg for breakfast!

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    Replies
    1. Jillian, oh asparagus and coriander that sounds so good!
      xo
      E

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  11. Those are some incredible-looking spears! Ours are still puny (not surprising), but that hasn't stopped me from eating them in recent weeks:) And ever since I've been out in my woodsy cabin, I've been roasting my asparagus, mostly due to a lack of kitchen equipment. Roasting works so well though - - why didn't I think to do it before?

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    Replies
    1. Emma, We were eating those slender spears a few weeks ago and while I find that younger smaller veg are usually better, these beefy asparagus spears contradict that notion. The big guys are SO good.
      I'm looking forward to your spring and summer photos - I want to see more of your beautiful work world, you lucky woman you.
      xo
      E

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    2. :) And I'm looking forward to sharing them! xo

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  12. Fabulous photos as always. Great to hear from you. My taste buds are really squirming for this lunch my sister would love. I have to make it when she comes. Thanks for the recipe!

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    Replies
    1. Oli, always great to hear from you:) I love the idea of you and your sis munching on this salad for lunch together.... it's SOOO good.
      xoxo
      E

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  13. Erin, we (my partner and I) managed to guzzle two huge bundles of oven roasted asparagus for supper last night, using a similar method as stated here without that gorgeous combination of an egg and the vinaigrette. I feel it's time for me to grow asparagus plants again if I can only be patient lol! The first photo really urged me to make this salad! Beautiful!!!

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    Replies
    1. Emi, My mom grows asparagus (sadly we don't have the space) and you do have to be patient indeed. But the queen of vegetables are worth waiting for, aren't they?
      xoxo
      E

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  14. UstabahippieApril 24, 2013

    Oh dear, I cannot buy yet another of Deborah Madison's cookbooks!!! I'm going to try the asparagus recipe today. I, too have been scarfing it since the price for organic finally came within reach!
    Can't wait for your cookbook to come out, that's the one I'm waiting for!!!

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    Replies
    1. Ustabahippie,

      I can't wait to hear how you like this recipe.... I'm crazy about it and I just bought more asparagus at Monterey Market today. I cannot stop myself;)

      And you are so sweet about my cookbook - I am dying to share all of the recipes and photos with you!

      xoxo
      E

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  15. This looks so delicious and your photos are just so stunning.

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  16. Oooooh I love it when the local asparagus appears at the market! Roasted is one of my favourite ways to prepare it - and I could totally see myself eating this for breakfast too!

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    1. Me too Renee - when asparagus come to market, I know spring is here!
      xoxo
      E

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  17. I'm totally with you on the greens and eggs for breakfast thing, yum. As for that first photo? It's absolutely stunning! I want every day of my life to look like that :-)

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    1. Thank you! You are too sweet to me:)
      xoxo
      E

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  18. Happy to stumble upon your blog!
    Those eggs are impossibly beautiful! This post has made me extra excited for asparagus season!

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    Replies
    1. Welcome Irina! Any reason to celebrate asparagus season is good to me.
      xo
      E

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  19. Love your pictures and original food ideas, I'll be bookmarking your site!!

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    Replies
    1. Thanks so much!! I'll look forward to seeing you here again.
      xo
      E

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  20. Looks beautiful! Asparagus + eggs is such a good combo, love the addition of chervil and the dijon dressing for a little extra zing.

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    1. Oh my is it good. I need to make this one again this week!
      Thanks for stopping by.
      E

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  21. I've been loving the asparagus this spring. It looks fantastic with the soft-boiled egg! Vegetable Literacy is so great. I've just started reading it.

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    1. Lisa, I figured you would have a copy of Vegetable Literacy. I need to sit down and give it all the time it deserves. It looks packed with great info.
      Hope you're well!
      xo
      E

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  22. Hi,
    We’ve recently launched the website RecipesUS.com. It’s a search engine that aims to gather all the best recipes from US websites and blogs in one place. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: http://recipesus.com or send us an email on info@recipesus.com. We look forward to hearing from you!

    Kind regards,
    Senka

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    Replies
    1. Thanks Senka. I'll go check you out:)

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  23. Oh I love the flavor of caramelized asparagus! I would definitely enjoy this for breakfast. I'm glad you wrote about this book, because I totally forgot that I must check it out!

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    Replies
    1. Hey Jess, I hope the move is treating you well. What a big adventure you are on!
      xoxo
      E

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  24. Awesome foto styling, Erin! I'm dying to dip some of those bread bits into the egg
    xo

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  25. I love runny egg yolk on asparagus! the colors are beautiful, too.

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  26. I roast almost everything these days - it's such a great way to intensify flavors. This looks wonderful!!

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  27. I'm planting asparagus! I don't know how I'll be able to wait 24 months until first harvest though...but I'm sure it'll be worth the wait! Its looks so Yummy .



    Asparagus Plants & Raspberry Canes

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So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

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