Tuesday, June 29, 2010

The beauty of a culinary pas de deux - Asparagus with Soft-Cooked Eggs

1/2 pound Asparagus, tough ends removed
2 tbs olive oil
2 eggs
salt, pepper
2 ounces creamy garlic and herb cheese (such as Boursin) or neufchâtel (light cream) cheese, cut into 1/2-inch pieces or 2 ounces grated parmesan cheese(optional)

1. Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain.
2. Heat oil in heavy large skillet over medium heat. Return asparagus to skillet, stir over medium heat.
3. Add eggs; (and cheese) stir (cheese melts, if using) and gently cook them until just before they're set, remove from heat and let the heat in the pan finish cooking them about 2 minutes.
4.No further adornment required, serve with fresh chives and whole grain bread, and let the flavors dance together!

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