poached + fried = delicious

While our family was in Italy during the summer of 2008, I had Asparagus with Prosciutto di Parma, Parmegiano Reggiano, and Poached Eggs. The dish is a common sight on Italian menus.

I’ve taken quite a few liberties, basically Americanizing and bastardizing it at the same time! The inspiration to do so came after a cooking class on Monday night with Chef Chris Curtiss of Noca, who made these outstanding fried poached eggs and served them on top of a fabulous salad with pickled red onions, bacon, and red wine vinaigrette – truly amazing!

I often serve the asparagus as a side dish and it has already been featured on this site, but this is a wonderful light, refreshing, and satisfying main dish for any night of the week. Of course, it would also make a great brunch dish.

Roasted Parmesan Asparagus with Fried Poached Eggs and Beef Tenderloin

Fried Poached Eggs
Ice
4 large or extra-large eggs
1 tablespoon white vinegar
2 tablespoons salt
Canola oil, for frying
1/2 cup Wondra flour
1 cup Panko, finely ground in a food processor
1 egg wash (1 egg beaten with 1 tablespoon cold water)

Roasted Asparagus
1 pound fresh asparagus, ends snapped
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup (packed) grated Parmesan cheese
2 large garlic cloves, peeled and finely minced
Zest and 1 tablespoon fresh lemon juice from 1 lemon
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground pepper, to taste

4 ounces medium-rare cooked beef tenderloin, very thinly sliced

Fried Poached Eggs: Fill a medium bowl 1/3 full with ice, add water, and set this ice bath aside. Fill a medium saucepan 3/4 full with water and bring to a boil over high heat, add vinegar and salt, taste, you should be able to taste the vinegar and the water should be nearly as salty as the ocean, if not, add more of either or both. Reduce heat to a simmer. Gently crack eggs into the water and simmer for about 3 minutes.  Remove with a slotted spoon and place in the ice bath to stop the cooking and chill. Once chilled, remove to a paper towel to drain. (Eggs may be poached up to 1 day in advance, cover and refrigerate.)

Heat oil in a deep saucepan to 350 degrees.

Asparagus: Arrange asparagus on a foil-lined baking sheet in a single layer. Preheat broiler. Place butter in a small bowl, using a fork, and mix in Parmesan, garlic, lemon zest, lemon juice, Dijon, and Worcestershire sauce. Season to taste with salt and pepper.

Using fingers, drop butter mixture over asparagus, distributing evenly. Broil asparagus until topping bubbles and just begins to brown about 3 minutes. Fry the eggs while the asparagus is under the broiler.

Fried Poached Eggs: Place the Wondra and ground Panko on plates. The egg wash should be in a shallow bowl. Dredge each poached egg first in the Wondra, next in the egg wash, and finally coat with the Panko.

Gently slide eggs into hot oil and fry for 1 minute, or until lightly browned. Remove with a slotted spoon to paper towels to drain.

Divide the asparagus evenly between four dinner plates, top each with the thinly sliced beef, and top with an egg. Serve immediately.

Serves 4