Time to use up some asparagus! Since it pairs well – and often – with poached egg, I was up for totally up for that today, but I wanted more variety. More veg. With one mini eggplant left in the fridge, I searched for “asparagus eggplant recipes” and found this one pretty quickly… it was quick and easy to boot.
Here’s what I used:
1 small eggplant, 8 asparagus spears, 3 cherry tomatoes, 1 egg, apple cider vinegar, a handful of rocket, finely grated parmesan cheese, extra virgin olive oil (EVOO)
And here’s what you do:
Quarter the eggplant then slice approximately 5mm thick pieces. Rub the pieces with salt and let rest. Meanwhile chop and discard the bottom 3cm of the asparagus spears then slice into pieces approx 3cm long. Turn the oven grill on to high.
Set a small saucepan on the stove and fill with about 5-6cm water on high heat. Cover and while it comes to the boil, rinse the salt off the eggplant and pat dry with paper towel. Then coat it generously in oil (EVOO) and spread the pieces out under the grill.
Throw the asparagus in the boiling water (to blanch), removing with a slotted spoon after a couple of minutes. Don’t tip out the water, we’re going to recycle it! Set the asparagus aside and check the eggplant; it should be ready to turn over.
Return the saucepan with the water to the stove, adding a dash of apple cider vinegar. Break the egg into a small cup or bowl then, as the vinegar water returns to the boil, grab a spoon and begin stirring the water in one direction quickly to create a ‘whirlpool’. Tip the egg right into the eye of the whirlpool then remove the saucepan from the heat source immediately and cover with the lid. The egg will keep on cookin’ in this hot environment (about 3 minutes for the perfect soft centre) as you continue your prep…
Lay a bed of rocket on your plate, placing the asparagus over the top. Remove the eggplant from the grill and scatter on the plate, then add the quartered cherry tomatoes.
Using the slotted spoon again, gently remove the egg from the saucepan, resting briefly on some paper towel to drain excess fluid, then place on top of the salad. Shower the lot with the grated parmesan, drizzling some EVOO and seasoning with salt and pepper before chowing down. You could add a little vinegar or lemon juice as well if you prefer.