Author Notes
The ultimate no-fuss vegetarian dinner. Throw in whatever mushrooms you can find, experiment with garlic or shallots, vermouth or white wine. —Borrowed Salt
Ingredients
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1 bunch
asparagus, with woody ends snapped off
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1 tablespoon
olive oil
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1 tablespoon
lemon juice
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2 teaspoons
butter
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1
garlic clove or shallot, minced
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5 ounces
oyster mushrooms or any other mix of wild mushrooms
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3 sprigs
thyme
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1 splash
white vermouth or white wine
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2
eggs
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1 splash
white vinegar
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salt and pepper
Directions
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Heat oven to 425. Dress asparagus with olive oil, salt and pepper. Roast for 15-20 minutes until charred at tips. Drizzle with lemon and season with salt and pepper to taste after removing from oven.
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Meanwhile, saute shallot or garlic in butter for 30 seconds, then add mushrooms, thyme, plus salt and pepper to taste. Cook til liquid is evaporated and mushrooms are lightly browned. Add a splash of vermouth and deglaze pan. Again, cook til liquid is nearly evaporated.
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Bring saucepan of water and splash of vinegar to boil and poach eggs, one at a time, 2-3 minutes each.
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Split asparagus and mushrooms between 2 plates and top with a poached egg each. Season egg with salt and pepper.
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