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.