Eggy asparagus or asparagusy eggs

My absolute favourite food in the world is an egg. Fried is my favourite but not the healthiest, poached is second, then boiled, then scrambled.  My favourite springtime food is asparagus. So we tend to eat a combination of the two a lot in May. This is a new version of the divine duo, seen on TV cooked by Scottish chef Tom Kitchin. It is divine with crusty bread for dipping in the juices. If greedy, double the quantities. At the moment we are eating asparagus almost every day, so watch out for more recipes! asparagus with poached egg & balsamic - plateful 20-5-13Serves 2
bunch of asparagus
2 eggs
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
2-3 tbsp vegetable stock asparagus with poached egg & balsamic - pan 20-5-13Wash and trim the asparagus. Heat the olive oil in a frying pan, add the asparagus and fry gently. After a couple of minutes, add the vinegars and cook gently until the asparagus is cooked. Remove the asparagus from the pan but leave the pan on the heat. Add a little hot stock to the vinegar and reduce to make a thickened sauce [below]. At the same time, poach eggs in a separate saucepan. Place the eggs on top of the cooked asparagus, drizzle with the vinegar reduction, and sprinkle with a good pinch of black pepper. asparagus with poached egg & balsamic - vinegar 20-5-13
5 to remember
favorito/a – favourite
el mundo – world
el huevo frito – fried egg
el huevo escalfadopoached egg
los revueltos
– scrambled eggs

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