|2 servings||calories per servings 480||protein serving 18 g||carbs per serving 38 g||total fat per serving 30 g|
Pan-roasting fresh, spring asparagus allows it to become tender but still keep a little crunch. They pair beautifully with fluffy potatoes happily tossed in a tangy mustard-based vinaigrette. Each plate is crowned with a pair of soft-boiled farm eggs for a simple, yet elegant, meal that’s just as enjoyable for dinner as it is at the start of the day.
|Nutrition Facts||/ Per Serving|
|Total Fat||30 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||38 g|
|Dietary Fiber||8 g|
• Fill a saucepan half full with about 6 cups water. Place over high heat. This is your egg-boiling water.
• In a bowl, combine 1 cup ice and about 2 cups water. Place by the stove.
MISE EN PLACE
• Discard tough asparagus ends.
• Halve potatoes lengthwise.
• Zest and juice lemon.
• Peel and dice shallot.
• Pick and chop dill fronds.
• When water boils, use a slotted spoon to gently lower eggs into water. Cook at a gentle boil 6-7 minutes.
• Use spoon to transfer eggs to ice bath. Let cool.
While eggs cook:
• Place a saucepan over high heat. Add potatoes, enough water to cover and 1/2 teaspoon kosher salt.
• Reduce heat to medium. Cook until potatoes are tender, 6-7 minutes.
• Drain potatoes, and return to saucepan.
While potatoes cook, in a bowl, whisk together mustard, lemon juice and 2 tablespoons olive oil.
• Place a sauté pan with a lid over high heat. Add butter. When butter melts, swirl pan to coat. Add asparagus. Cook without disturbing until browned on first side, about 3 minutes.
• Flip asparagus. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Cover, and cook until asparagus is tender, about 4 minutes.
• Remove pan from heat. Stir in shallot, and re-cover. Set aside.
• When eggs are cool, tap on counter, and roll to crack shell. Carefully peel eggs, and rinse away any bits of shell.
• Halve eggs lengthwise. Season to taste with kosher salt and black pepper.
• Divide potatoes, asparagus and eggs between 2 plates. Drizzle lemon dressing over all.
• Sprinkle with lemon zest, dill and capers. 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...