Poached Egg Topped Sauteed Asparagus

For me, egg yolk is Mother Nature's perfect sauce.  I'm sure that I am biased because I could eat over-easy eggs every day of the week.  This recipe combines delicious in-season asparagus with the fantastic qualities of a poached egg.  Topping this off with a drizzle of Pastamore Meyer Lemon Oil and Pastamore Traditional Barrel-Aged Balsamic Vinegar give this dish a spectacular flavor.

This recipe only has a few ingredients, and works great as an appetizer or small dish.  This recipe does utilize a cooking technique that many people may not have performed themselves.  Poaching an egg is fairly simple, and the only way to get any good at it is through practice.  I won't go into deep details on how to make them, simply because there are hundreds of good resources on the internet.  Simply Google-ing "poached egg" will give great picture examples, and searching YouTube will give easy to follow visual instructions.

Ingredients:   Servings:  4
1 lb - Asparagus
4 - large eggs
1 - lemon

As needed - Pastamore Meyer Lemon Oil

As needed - Pastamore Traditional Barrel-Aged Balsamic Vinegar

1/2 Tbsp - Vegetable oil
To taste - salt and black pepper

Directions:
1.  Heat a large saucepan on the stove over medium-high heat.  Rinse the asparagus, and cut the ends off of the stalks.  Cuts should be made where the knife easily passes through the flesh.  When the pan is hot, add the vegetable oil and allow to heat.  Once hot, add the asparagus.  If the asparagus begins to darken too fast, reduce the heat to medium.  Asparagus will be done when tender.

2.  Fill a medium sized pot half-way full with water, and place on the stove over medium-high/high heat.  The water should be heated until it is just about to boil.  The water should not be a rolling boil, and there should be little to no bubbles.

3.  Add the juice of 1/2 lemon to the water.  Break the eggs into 4 separate small bowls or containers.  Using a spoon or spatula, create a whirlpool in the center of the pot.  Gently lower one egg into water.  Cook for 3-4 minutes.  Remove using a slotted spoon, and allow to drip over a towel or paper towel.  Repeat with the remaining eggs.

4.  Plate the asparagus.  Top with the poached egg, and season with salt and black pepper.  Lightly drizzle both Pastamore Meyer Lemon Oil and Pastamore Traditional Barrel-Aged Balsamic Vinegar over the top.  Enjoy!