Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine in the mail several times a week. Most of the time, she rips out pages of recipes but fails to actually create the recipe in her kitchen. Not anymore! Join Natalie as she cooks the magazines.
By Natalie McLaury
I have very distinct memories of my friend Ryan (not husband Ryan) and I instant messaging one Friday in high school. We had off of school for the day and I mentioned to him that I was craving scrambled eggs. I then fessed up that I had no idea how to make scrambled eggs.
You think I’m kidding or exaggerating about my previous inexperience in the kitchen but I am absolutely not!
A little dismayed, Ryan graciously talked (or rather, typed) me through each step of the process. I managed to follow along and ended up with a plate of scrambled eggs. Success! Since then, I’ve scrambled many a egg, and have actually discovered that I prefer them with a runny yolk (esp with sweet potato hash or Latin nacho bowls). Despite my increased comfort level with eggs, I had yet to poach them. When I came across the recipe for Parmesan Asparagus with Poached Eggs in an article about Gwyneth Paltrow in my April issue of Food and Wine magazine, I decided to branch out and give it a go.
This time I was without a friend to talk me through the process. I instead relied on the recipe instructions, following them to a T. The result? Perfectly poached eggs–just as easy as the scrambled eggs so many years ago! Served with toast (and baked sweet potatoes, in our case), this recipe makes for a lighter meal…perfect when you’re saving room for dessert!
- 1 lb thick asparagus, trimmed
- 2 tbsp (30 ml) unsalted butter, melted
- salt and freshly ground pepper
- ¼ cup (2 oz) freshly grated Parmigiano-Reggiano cheese
- 1 tbsp (15 ml) white wine vinegar
- 4 large eggs
- toast, for serving
- Preheat the broiler. Blanch the asparagus in a large, deep skillet of boiling water until crisp-tender (approximately 3 minutes). Remove asparagus with a slotted spoon, place on a plate, and pat dry with paper towels. Reserve the liquid in the skillet.
- Place the asparagus in an oven-safe dish, brush with butter and season with salt and pepper. Sprinkle with cheese and broil until golden, 1-2 minutes. Remove from oven and divide asparagus among plates.
- Add the vinegar to the asparagus water and return to a simmer. Crack the eggs into the simmering water, leaving plenty of space between them. Poach until the whites are set but the yolks are runny (about 3 minutes). Remove eggs carefully with a slotted spoon and set on the asparagus. Serve with toast.