Micro-Steamed Asparagus With Poached Egg And Walnut Vinaigrette

Micro-steamed asparagus is a quick and easy way to prepare this delightful vegetable, preserving its vibrant color and crunch while maintaining its tenderness. Topped with a perfectly poached egg and drizzled with a luscious walnut vinaigrette, this dish is a harmonious blend of textures and flavors that will leave your taste buds delighted.

SERVES 2

INGREDIENTS:

• 8 ounces asparagus, tough bottoms trimmed off, stalks peeled if desired
• Kosher salt and freshly ground black pepper
• 2 Perfect Poached Eggs (recipe follows), kept warm in a bowl of hot water
• ¼ cup Walnut Vinaigrette (recipe follows)

INSTRUCTIONS:

1. Place the asparagus in an even layer on a large microwave-safe plate and season with salt and pepper. Lay a triple layer of damp paper towels on top of the asparagus, completely covering them, or cover with a clean damp kitchen towel. Microwave on high power until the asparagus is bright green and tender but still crisp, 2½ to 6 minutes, depending on the power of your microwave.
2. Remove the asparagus and arrange on warmed serving plates. Top with the poached eggs, drizzle with the walnut vinaigrette, and serve.

WALNUT VINAIGRETTE:

Use on roasted vegetables like beets or sweet potatoes or on robust bitter greens such as radicchio, endive, or frisée.

Makes about 1 ½ cups

INGREDIENTS:

• 2 ounces (about ½ cup) walnuts, toasted and roughly chopped
• 3 tablespoons sherry vinegar
• 1 tablespoon water
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 small shallot, minced or grated on a Microplane (about 1 tablespoon)
• ½ cup extra-virgin olive oil
• ¼ cup canola oil
• 1 teaspoon walnut oil (optional)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Combine the walnuts, vinegar, water, mustard, honey, and shallots in a medium bowl and whisk together. To keep it from moving, set the bowl on top of a heavy medium saucepan lined with a dish towel.
2. Whisking constantly, slowly drizzle in the olive and canola oil; the dressing should emulsify and thicken significantly. Whisk in the walnut oil, if using.
3. Season with the salt and pepper. The dressing will keep in a sealed container in the fridge for up to 2 weeks: shake vigorously before using.

NOTE:

• This versatile walnut vinaigrette can be used to enhance the flavors of various dishes, making it a delightful addition to your culinary repertoire.

Indulge in the delightful combination of micro-steamed asparagus, perfectly poached eggs, and the rich flavors of walnut vinaigrette. This dish not only looks elegant but also tantalizes your taste buds with its blend of textures and tastes. Whether served as a light lunch, a brunch centerpiece, or a satisfying side dish, this recipe is sure to impress and delight anyone who enjoys the vibrant flavors of fresh asparagus. So, give it a try and experience the culinary harmony of this simple yet sophisticated dish. Enjoy the deliciousness of micro-steamed asparagus with poached egg and walnut vinaigrette!