I’ve had a bit of a surreal week; it’s been insanely busy at work, but the evenings are dragging a little… there’s still so much to do, so much to put away and organise, still so many boxes to get through from our recent move.
Apparently, things don’t magically find a home when you move… you have to wait for other things to happen first, have to wait for things to go up, to be built, to be put in place. And if anything goes wrong, or not to plan, well, the you have to wait even longer.
I’d like for it to all be over and settled now, please. I’d like be able to read a few chapter on the weekend and not feel guilty; I’d like to be able to spend some time on cleaning up this blog without boxes staring at me, judging me; I’d like to be able to bake in the almost warm spring breeze without having to hunt for a kitchen tool.
We’re still so busy, there hasn’t really been time for long and leisurely brunches on the weekends. So when I saw a really fresh bunch of thin asparagus, I knew we were going to have breakfast for dinner, and who doesn’t love breakfast for dinner?
I’m hoping this week’s Fiesta Friday co-hosts do, so that way we can have breakfast, lunch and dinner, with some drinks thrown in for good measure, with Angie @The Novice Gardener, Kaila @ GF Life 24/7 and Jenny @ Dragonfly Home Recipes.
Grilled Asparagus with Sauce Vierge
- 2 bunches thin asparagus (trimmed)
- 1 tablespoon olive oil
- Finely grated rind of 1 lemon
- 2 eggs (at room temperature)
- 2 to 4 slices of grain bread (toasted)
- 60 ml olive oil
- 1 golden shallot (finely diced)
- 1 garlic clove (finely chopped)
- 1 teaspoon coriander seeds (coarsely crushed)
- 100g cherry tomatoes (quartered)
- 2 tablespoons red wine vinegar
- 2 tablespoons chervil sprigs
- 1 tablespoon chives (finely chopped)
- 1 tablespoon basil (finely chopped)
- Preheat the grill or broiler. Place the trimmed asparagus on an oven tray in a single layer, drizzle with one tablespoon of oil, scatter with lemon rind, season to taste and grill until tender, turning once or twice for about 8 to 10 minutes
- Meanwhile, for the sauce vierge, heat the remaining oil in a saucepan over medium-high heat, add shallot, garlic and coriander seeds and stir occasionally until fragrant and tender, 1 to 2 minutes. Add tomatoes and vinegar, season to taste and keep warm. Just before serving, stir in herbs.
- Poach the eggs in just simmering water until cooked to your liking, 3 minutes for soft yolks, drain on absorbent paper and keep warm.
- Arrange the toast and asparagus on serving plates, top each with a poached egg, spoon the sauce vierge over the top and serve warm
Recipe by Emma Knowles and Alice Storey as found on Gourmet Traveller website.