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  • All Year
  • 30 min
  • Serves 2

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Premium White Balsamic Vinegar

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Traditional 18-Year Balsamic Vinegar

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Sicilian Sea Salt

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Fig Balsamic Vinegar

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Aged Balsamic Collection

Pickled Asparagus with Poached Eggs

Designed for our Aged Balsamic Collection, this recipe is the perfect brunch dish!

Ingredients

  • 4 eggs
  • 1 1/2 lb asparagus
  • 1 c Premium White Balsamic Vinegar
  • 1 c water
  • 2 T sugar
  • 2 T Sicilian Sea Salt
  • 2 cloves of garlic
  • 2 sprigs of tarragon
  • 1/4 t coriander, whole
  • 4 slices of country loaf bread, toasted
  • Parmigiano Reggiano, shaved with a peeler
  • French Grey Sea Salt
  • Traditional Balsamic Vinegar
  • 1 small bunch of mâche
  • 2T mild extra virgin olive oil
  • 1 T Fig Balsamic

Directions

  • 1. Blanch asparagus in boiling, salted water for 20 seconds. Shock -Prepare the pickle: bring all ingredients to a boil. Stir and turn off the heat. Allow to infuse 10 minutes. Pour hot pickling juice over the asparagus in a flat sealable glass container. Allow to marinate 1- 2 days
  • 2. Once the asparagus is ready, bring a small saucepan of water to a boil. Season with Sicilian Sea Salt and 1 T Premium White Balsamic. Turn to a simmer and stir the water in a circle to create a vortex for the eggs. Drop in two eggs while turning.
  • 3. Cook 3-4 minutes until desired firmness of the egg (for a runny yolk, the center should jiggle when lifted). Remove and drain with a slotted spoon.
  • 4. On the country loaf, place the pickled asparagus and then the egg. Finish the egg with a sprinkle of Sicilian Sea Salt. Shave Parmigiano Reggiano over the dish and drizzle with 18yr Dark Balsamic. Serve immediately.
  • 5. Dress the mâche with Fig Balsamic, mild extra virgin and a pinch of Balsamic Sea Salt. Serve on the side of the egg toast.

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Pickled Asparagus with Poached Eggs

  • All Year
  • 30 min
  • Serves 2

Designed for our Aged Balsamic Collection, this recipe is the perfect brunch dish!

Ingredients

  • 4 eggs
  • 1 1/2 lb asparagus
  • 1 c Premium White Balsamic Vinegar
  • 1 c water
  • 2 T sugar
  • 2 T Sicilian Sea Salt
  • 2 cloves of garlic
  • 2 sprigs of tarragon
  • 1/4 t coriander, whole
  • 4 slices of country loaf bread, toasted
  • Parmigiano Reggiano, shaved with a peeler
  • French Grey Sea Salt
  • Traditional Balsamic Vinegar
  • 1 small bunch of mâche
  • 2T mild extra virgin olive oil
  • 1 T Fig Balsamic

Directions

  • 1. Blanch asparagus in boiling, salted water for 20 seconds. Shock -Prepare the pickle: bring all ingredients to a boil. Stir and turn off the heat. Allow to infuse 10 minutes. Pour hot pickling juice over the asparagus in a flat sealable glass container. Allow to marinate 1- 2 days
  • 2. Once the asparagus is ready, bring a small saucepan of water to a boil. Season with Sicilian Sea Salt and 1 T Premium White Balsamic. Turn to a simmer and stir the water in a circle to create a vortex for the eggs. Drop in two eggs while turning.
  • 3. Cook 3-4 minutes until desired firmness of the egg (for a runny yolk, the center should jiggle when lifted). Remove and drain with a slotted spoon.
  • 4. On the country loaf, place the pickled asparagus and then the egg. Finish the egg with a sprinkle of Sicilian Sea Salt. Shave Parmigiano Reggiano over the dish and drizzle with 18yr Dark Balsamic. Serve immediately.
  • 5. Dress the mâche with Fig Balsamic, mild extra virgin and a pinch of Balsamic Sea Salt. Serve on the side of the egg toast.