Breakfast: marinated asparagus
& a five-minute egg

May 24, 2012 · 5 comments

It’s safe to say that breakfast has had a regime change in my world.

My old routine, for something like 10 years:

  1. wake up.
  2. drink coffee, with half-n-half.
    (you might correctly notice that nothing happened between points 1 & 2 — it was a seamless transition that needed to occur as soon as possible after consciousness. also, a confession: I might have been guilty, for 10 years, of faking sleep so that my husband would give up, get out of bed, and make the coffee. the coffee which he roasted from green beans. can someone please tell me why my husband bothers to stay around?)
  3. sometime later, maybe 9-ish, have a bowl of homemade granola and milk.

A perfect setup that I never tired of in a decade, until last summer when all of a sudden I no longer wanted granola. And then, in a related move, I went grain-free. And simultaneously (begrudgingly) decided that caffeine is something that — if I look myself in the eye and speak the truth — is best for me to avoid.

I had no idea what to do with myself in the mornings.

Until I started the GAPS intro diet, back in January, and began a few new habits. Now my mornings look something like this:

  1. wake up.
  2. drink a glass of water.
  3. about half an hour later, drink fresh juice (carrot, celery, apple, ginger, etc.)
  4. around 10 or 11, eat a “brunch” that involves at least 2 eggs. could be scrambled with veggies, could be poached, could be fried — whatever I fancy.

Of those egg options, my favorite is poached. A runny yolk, a firm white, void of fried crunchy edges (not that there’s anything wrong with that). But I don’t always want to bother with poaching — the splash of vinegar, the vortex-creating, the watching — sometimes it’s more than I can handle on a busy morning. So lately I’ve replaced it with a good ol’ five-minute egg. Soft-boiled, still runny in the middle if you cool it quickly.

A couple weeks ago I picked up some purple asparagus at the Broad Ripple Farmer’s Market — the stalks were thick, but it was too pretty a color to pass up. It ended up marinated (boiled and then tossed with a simple vinaigrette), and one morning I grabbed a handful cold from the fridge and plopped two 5-minute eggs on top of it. A few cracks of black pepper, a good sprinkling of salt, and I had myself a fancy breakfast.

And then had it again the next day, and then again the next.

Slightly-warm eggs over the cold tangy asparagus, with a few leaves of thyme and a sprinkling of seeds over top. It’s safe to say a new breakfast is in town.

……………………………………….

Recipe: Cold Marinated Asparagus

: 4-6 servings

Ingredients

  • 1 pound asparagus
  • salt
  • 1 Tbsp cider or wine vinegar
  • 3 Tbsp extra-virgin olive oil
  • 1/2 tsp dijon mustard
  • 1/4 tsp salt

Instructions

  1. Snap off tough ends of asparagus, or peel the thick bottoms of the spears to allow for uniform width all the way down the stalk. If you have some kitchen twine, tie the asparagus in a bundle — it makes for easier removal from the water (this is optional).
  2. In a pot large enough to hold the asparagus lying on its side, bring 3-4 quarts water to a boil. Add 1 Tbsp salt, and the asparagus spears. Return water quickly to a boil.
  3. Once water returns to a boil, reduce to a simmer and cook, uncovered, for 8-10 minutes or until spears are tender but not mushy (I usually start checking the spears after 6 minutes).
  4. Remove spears with a slotted spoon or tongs, and spread on a clean kitchen towel to cool quickly.
  5. Meanwhile, make vinaigrette: combine vinegar, olive oil, mustard, and salt in a small jar. Cover tightly with the lid and shake to emulsify.
  6. Once asparagus has cooled to room temperature, transfer to a container and drizzle entire bottle of dressing over the top. Toss to combine. Taste for seasoning — may be served immediately or stored 2-3 days in the refrigerator, eaten cold.

Recipe: Five-minute Egg

Ingredients

  • as many eggs as you’d like to serve

Instructions

  1. Bring a pot of water large enough to hold your eggs to a boil. Gently lower eggs into boiling water — once water returns to a boil, reduce to a low simmer and cook for exactly five minutes.
  2. While eggs cook, fill a bowl with ice water.
  3. After five minutes, remove eggs from boiling water and plunge quickly into ice water. Let cool for about 5 minutes (longer if you prefer cooler eggs).
  4. Peel and eat immediately, perhaps over marinated asparagus.

Copyright © Katy Carter, 2012.

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This post was linked up to the Seasonal Recipe Roundup: Asparagus at GNOWFGLINS.

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{ 5 comments }

emily May 24, 2012 at 9:15 am

there’s purple asparagus!?

you just rocked my world.

katy May 24, 2012 at 8:52 pm

wow, that was easy ; )

meg May 24, 2012 at 8:47 pm

I second world rocking purple asparagus. Now I wish Asparagus was still in season here, but have just been pondering the marination of mushrooms – don’t suppose you have a recipe?

katy May 24, 2012 at 8:55 pm

Meg, I don’t have a recipe for marinated mushrooms, but I can say with certainty that I will sometime in the future ; )

(I’m gonna go out on a limb and say that it’s likely a very similar process, though maybe sauteéing or roasting rather than boiling the ‘shrooms?)

Beth May 24, 2012 at 9:57 pm

Mmmm. Poached eggs are my favorite. My grandpa used to cook eggs like this and we called them “soft boiled”. They were so good and I haven’t eaten them this way since I was a kid!

And now I’m even happier to have gotten asparagus from the farmers market yesterday. Perfect timing on this recipe for my weekend menu.

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