Asparagus, Gravlax, Poached Eggs with Dijon Creme Fraiche Sauce
Tender, crisp asparagus topped with luscious salmon gravlax, rich poached eggs and a creamy dijon sauce. This dish is perfect for spring brunch and entertaining, but easy enough for a weeknight dinner!
1BunchAsparagus– washed, woody ends removed (snap those suckers off… they are tough and not tasty), and dried well with a dish towel (or paper towel).
4-5TBExtra Virgin Olive Oil
2Eggs– Cold and Cracked into Individual ramekins
2tspWhite Vinegar+ Water - for Poaching Eggs
Cracked Black Pepper– to taste
Coarse Salt– to taste
Parmigiano Reggiano Cheese,– Shaved or Grated garnish (optional)
Fresh Dill– garnish (optional)
Lemon Slices– garnish (optional)
Dijon Crème Fraiche Sauce:
1 ½tspWhite Wine Vinegar
1heaping tspFresh Dill– Minced
Pinch of Salt & Pepper
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil for easy clean up. Place Asparagus in a single layer on Sheet pan and drizzle with Olive Oil. Generously season Salt and Pepper to taste.
Roast Asparagus for 7 -10 minutes, depending on thickness. You want to roast it until just tender, but still has some bite. When it’s finished roasting, sprinkle with grated parmigiano (optional)
While Asparagus is Roasting, Poach the Eggs:
In a Shallow sauce pan or medium skillet, add water, enough to measure 1 ¼ - 2’’ up the sides of pan (depends on your pan… but enough water so a fine mesh sieve, once inserted in the pan, will have enough water to cover the egg). Generously salt the water and add the Vinegar. Bring Water to a gentle simmer over medium heat. Gently transfer eggs, one at a time, into a fine mesh sieve and lower into water. Poach eggs, about 4-5 minutes, until whites are just set and the yolk is still runny. Remove with a slotted spoon and allow to drain well.
To Serve: Place roasted Asparagus on the Plate (I used 7 spears per plate), artistically drape the Salmon over top (I used 4 oz. per plate) and sprinkle with Shallots. Using a slotted spoon transfer a Poached egg over that, creating a stack; season with salt and pepper. Drizzle Dijon Crème Fraiche sauce over Egg. Garnish with parmigiano and dill. Serve with lemon slices or wedges to squeeze juice over top if desired. Viola! Enjoy!
Dijon Crème Fraiche Sauce Prep: 5 minutes Inactive Time: 30 minutes Yield: ½ Cup
Combine all ingredients in a small mixing bowl. Refrigerate for at least 30 minutes to allow flavors to marry.
Other poaching method: Alton Brown’s: http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html