|2 servings||calories per servings 295||protein serving 12 g||carbs per serving 28 g||total fat per serving 16 g|
Pan-roasting fresh, spring asparagus allows them to become tender but still have a little crunch. Creamy potatoes, a tangy mustard based vinaigrette and soft-boiled eggs make this preparation tasty and interesting.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||28 g|
|Dietary Fiber||5 g|
In a saucepan with a lid combine about 4 cups water and 1/2 teaspoon kosher salt. Place pot over high heat and cover. This is your egg boiling liquid. it is ready when it is boiling rapidly. While waiting for water to boil, prepare your mise en place.
Prepare your mise en place: Remove tough, bottom 1 inch of asparagus, and discard. Cut potatoes in half lengthwise. Peel and dice shallot. Pick and chop dill fronds. Zest, halve and juice lemon.
In a mixing bowl combine about 1 cup water with 3 cups ice. Returning to egg boiling liquid, carefully lower eggs into water. Set timer for 6 minutes and cook. When timer alerts, remove eggs and submerge in ice water. Discard water in the sauce pot and reserve pot. Let eggs remain in ice water and set aside. Place potatoes and 1 teaspoon kosher salt in saucepot, add enough water to cover potatoes, and place over high heat. Bring to a boil, then reduce heat to medium and cook until potatoes are tender, 6-7 minutes. Drain potatoes thoroughly, and set aside.
In a small bowl combine lemon juice, 2 teaspoons olive oil and mustard. Stir to combine. Set aside.
Place a large sauté pan with a lid on high heat. Add butter and remaining 1 teaspoon olive oil. When the butter has melted swirl pan to coat, and add asparagus. Cook without disturbing until browned on the first side, about 3 minutes. Turn each asparagus over, season with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and cover and cook for 4 minutes more. Remove pan from heat, stir in diced shallot, and re-cover. Set aside.
Divide asparagus with shallots and potatoes between the 2 plates. Remove eggs from ice water. Carefully peel, rinse with water and halve; place 2 halves on each plate. Drizzle lemon dressing over all. Sprinkle with lemon zest, dill and capers. Season with kosher salt and black pepper as desired. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...