Asparagus is in season! The briny combination of capers and cornichons pair beautifully with perfectly cooked asparagus and a poached farm egg. Please buy good eggs. You can afford the extra dollar and you can get them pretty much anywhere now!
🎍1 bunch asparagus, snapped with your fingers where it naturally breaks. This is where the fibrous part ends.
🎍1 handful parsley, chopped
🎍1 tablespoon capers, chopped
🎍4 cornichons, chopped
🎍salt and pepper
🎍zest of one lemon
🎍two eggs, poached
🎍mustard, for serving.
Steam the asparagus making sure not to overcook. It should be tender but still be firm.. Not soft or stringy at all. Run under cold water to stop the cooking, and that's really all there is to it! Serve at room temperature.
I've been cooking since I was seven. Institute of Culinary Education grad and NYC trained chef. Food dork. Health nut. Bounty Hunter of beige foods. I don't think there needs to be a separation between food that's good and food that's good for you.