F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Asparagus with Eggs and Pumpernickel Crumbs

  • ACTIVE: 30 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • VEGETARIAN

Richard Blais piles the toppings on his tender grilled asparagus: caper-onion relish, soft-boiled eggs and toasted pumpernickel bread crumbs instead of the usual white bread croutons.

  1. 2 teaspoons unsalted butter, softened
  2. 1 thick slice of pumpernickel bread
  3. 2 tablespoons extra-virgin olive oil, plus more for drizzling
  4. 1/2 medium white onion, minced
  5. 2 tablespoons capers, drained and coarsely chopped
  6. 1 teaspoon raspberry vinegar
  7. 3 tablespoons chopped parsley
  8. Salt and freshly ground pepper
  9. 16 medium asparagus spears, trimmed
  10. 4 large eggs
  1. Preheat the oven to 375°. Spread the butter on the pumpernickel bread. Bake for about 4 minutes, until crisp. Let cool, then break the toast into 1/2-inch pieces.
  2. In a skillet, heat the 2 tablespoons of oil. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the capers and vinegar and cook, stirring, for 30 seconds. Remove from the heat. Stir in the parsley and season with salt and pepper.
  3. Light a grill or heat a grill pan. Drizzle the asparagus with oil and season with salt and pepper. Grill over medium heat, turning, until lightly charred and crisp-tender, 5 minutes.
  4. Meanwhile, bring a saucepan of water to a boil. Add the eggs and simmer over moderate heat for 4 1/2 minutes. Transfer the eggs to a bowl of ice water; keep the water simmering. Gently crack the eggs all over and carefully remove the shells, keeping the eggs whole.
  5. Return the shelled eggs to the simmering water until heated through, 30 seconds. Arrange the asparagus on plates and top with the onion relish and the eggs. Season with salt and pepper. Scatter the pumpernickel crumbs on top and serve.
Make Ahead The crumbs, onion relish and grilled asparagus can be prepared up to 4 hours ahead. Reheat the relish and asparagus before serving.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.