Enjoy asparagus season while you can! It’ll be over at the end of June and we won’t see the good stuff again until next May. I recently roasted some spears with olive oil and topped them with a poached egg and a drizzle of balsamic vinegar. Asparagus and egg yolk were made for each other!
This year, I’ve had asparagus stir fried, asparagus roasted, asparagus in an omelette, asparagus in scrambled eggs, asparagus in noodles. That ought to keep me happy until next year! Have you been enjoying the local asparagus?
My posting might be sporadic in the next few weeks but I hope I am able to update regularly while I’m away from home. There are quite a few posts sitting in my drafts folder that still need to come out but the food where I’ll be might overtake those!
Tamarind and Thyme 
Tue, 10 Jun, 2008 at 12:08
Oh boy, that yolk looks so luscious! Gorgeous colour.
Tue, 10 Jun, 2008 at 12:27
You really can’t beat seasonal British asparagus.
I try and make a point of only eating it it when it’s in season. Some of the asparagus that’s come all the way from Peru just doen’t compare.
I definitely think that where it’s grown has a direct bearing on the resultant flavour – ‘terroir’ is a positive factor.
Tue, 10 Jun, 2008 at 13:54
The asparagus is even more delicious when you’ve handpicked them yourself, and chosen the type you like: thin, spears only etc
Hi there, I came across a link from foodieguide’s blog, so you have a new reader on board!
Tue, 10 Jun, 2008 at 19:25
The rich orange hue of the egg yolk looks simply amazing! That must have been one delicious plate! 🙂 How long do you usually poach eggs for a yolk of that consistency?
Tue, 10 Jun, 2008 at 19:37
Was vinegar involved in the process of this remarkable work of art?
Tue, 10 Jun, 2008 at 20:54
Talk about a perfect poached egg!
I’ll have to run down to my local farmers’ market and grab some more asparagus before the season’s over… at this time of year I love replacing my toast soldiers with asparagus spears to dip into my soft-boiled egg!
Tue, 10 Jun, 2008 at 21:10
Now you gonna have to explain how you prepared such a wonderfully poached egg Su-Lin! 🙂
Tue, 10 Jun, 2008 at 23:39
Poached eggs, is there anything you can’t do?
Wed, 11 Jun, 2008 at 01:28
This looks really gorgeous. I live in a tropical country (Singapore) and I see asparagus at the supermarket all year round!
Wed, 11 Jun, 2008 at 14:14
I love asparagus!! Thanks for the reminder about it being in season!
Wed, 11 Jun, 2008 at 22:00
Asparagus… Poached egg… but no hollandaise? Still, looks beautiful and has inspired me to be a touch adventurous with my yearly binge on fresh asparagus. Maybe a traditional Gujerati curry adapted for asparagus. And after watching this years great british menu Stephen Terry’s Tempura-style asparagus will make a nice starter for sure…
Thu, 12 Jun, 2008 at 08:22
Su-Lin, that’s some good stuff there.
And yes, how did you poach that perfect egg?
I cheat; I have a pan with ramikin-type thingys in it that hold the egg.
Thu, 12 Jun, 2008 at 14:03
That looks really good, I’m gonna have to give this a try!
Heres a tip for everybody. What i usually do when I poach eggs is instead of using a pot, I’ll boil the water in a skillet. Once the water starts to boil I’ll add about one tablespoon of vinegar to the boiling water, the vinegar will help keep it in a round shape. There will be a hint of vinegar on the egg. If you don’t like the taste of vinegar, you could put the eggs in a bowl of water for few seconds, and this will wash away the vinegar.
Thu, 12 Jun, 2008 at 22:39
Personally I simmer a frying pan of water add a dash of vinegar (to help the white set) and make sure that the water is swirling like a whirlpool before dropping the egg from a bowl into the “eye” of the whirlpool. Then simmer for nearly 2 minutes (depending on the size of the egg) and remove with a slotted spoon. As long as the egg is reasonably fresh you’ll have a lovely poached egg like Su-lin’s complete with lovely liquid yolk. Method was mainly lifted from Larousse Gastronomique.
Fri, 13 Jun, 2008 at 01:58
PERFECTLY cooked poached egg – well done.
Fri, 13 Jun, 2008 at 04:31
Agnes: Thank you! I usually buy eggs at my farmers’ market and these were free range.
Cheeky Spouse: For sure. I feel the same way about many other fruits and vegetables but especially strawberries and tomatoes.
Dana: Thanks for visiting! I have no idea where I’d be able to pick my own asparagus in the UK…but I’m hoping to finally get around to PYO strawberries!
Danny: Thanks! I think it was about a minute or two only – not very long at all.
Les Wong: Yes, but just a little splash. I had some cheap white malt vinegar and so used that.
Charmaine: You know, that was what I originally wanted to do but I couldn’t find egg cups that made me happy! I’m still on the lookout for them!
Jag: I used a technique that’s described a little later on in the comments. A splash of vinegar in the poaching water, the making of a minor whirlpool before dropping the eggs in, and one that’s not mentionned – a very fresh egg. I’ve read that a not as fresh egg will have a very liquid white while an extremely fresh one will have a white that really hugs the yolk.
wvugradstudent: How kind! But really, there are loads of things I can’t do. 😦
noobcook: Really? is it grown in Singapore?
Brian Alexander: No problem! 🙂
newmi: Hollandaise intimidates me somewhat…partially because of the amount of butter called for in the larger recipes. Next time!
Donald: I poach them as described above! I’ve seen silicone egg poachers that look pretty cool though!
Chris and newmi: I’m going to try a shallower pan next time… I used a pot. Thanks for the tips!
Jonathan: Thank you!
Fri, 13 Jun, 2008 at 08:47
I am so glad you answered with that method; as that is the classic Elizabeth David way! [ I was so hoping that you would not say “clingfilm” or “cup in microwave” etc. ]
Apologies for the cheeky “test” – but good poached egg in the whirlpool method is one of several key indicators of a good cook! 🙂
Fri, 13 Jun, 2008 at 14:37
Oh my goodness! I’m being TESTED on my blog! 😀
Mon, 16 Jun, 2008 at 14:59
I still haven’t had asparagus yet, outrageous! I must go and seek some out – it’s not easy to find British grown in south-east London, it would seem.
Tue, 17 Jun, 2008 at 13:51
Oh this looks really good! I don’t eat eggs that often…actually almost never at all but you’re tempting me to crack some egg shells and enjoy with asparagus! Great dish Su-Lin!
Fri, 20 Jun, 2008 at 06:19
Lizzie: Really? I think British grown asparagus should be in the supermarkets now.
MariannaF: Thank you! Oh, I love eggs – so versatile and so delicious – but I know that some people don’t like them.
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