Wednesday, June 20, 2012

asparagus with duck egg

Some dishes require a lot of planning, strategizing and shopping. This one didn't.

I was at the farmer's market at 14th Street & U, and the first vendor I saw had duck eggs. The second vendor I saw had asparagus.

I knew there was a recipe in the book in which those were the two main ingredients. So I bought them and hoped that I could easily acquire the other ingredients to knock this dish out.

Here are the other ingredients: Parmigiano-Reggiano cheese. Olive oil. Salt. Pepper. So, I only had to go to my kitchen to acquire the other ingredients.

In the picture, it looks like the asparagus are miniature. They weren't. It was part that the egg was big and part that the photo was from a weird angle, I suspect. And the egg sort of looks overcooked. It wasn't. I briefly put the lid on the skillet to encourage the white to set a little. There was just more white covering the yolk than I ever might have imagined. When I broke the yolk, it became a rich sauce for the asparagus. As intended.

Maybe I should've done video.

Up next: pumpkin cake with olive oil gelato

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