Asparagus Nest Baked Eggs with Yoghurt and Chilli Butter
Tuesday, May 17, 2016
So, it's that time of year again. Asparagus (asparagi? asparaguses?) are blooming and I'm still not that sure what to do with them! Pardon my french, but I tend to find that they're always the last thing left on the table in the midst of an abundant smorgasbord. I don''t mean to toot my own horn, but there's usually not much left after a home cooked feast, but when I add asparagus to the meal, my average plummets a little, leaving me with a dish I need to awkwardly point at people and an announce a 'threatening' "one last chance for asparagus, people"! No one ever seems to be too concerned over this warning.
So, as much as I appreciate all things that grow and nourish, I have a bit of a complicated relationship with the asparagus. I always want to make the most of what the local farmers have to offer, so I tried to disguise my asparagus this morning in the shape of a nest, which I find pretty poetic since it's Spring and all.
I must say, that although I was the only critic, I have a feeling that the little makeover I gave these guys, has helped their case and they might actually make the cut on my next spread. It's more of a personal dish but if you open up the nest a little, you can crack a few more eggs in there and make it a sharer. Also, people will think you're super fancy even though it was super easy!
Asparagus Nest Baked Eggs
with Yoghurt and Chilli Butter
YOU WILL NEED:
1 BIG BUNCH ASPARAGUS (ABOUT 15)
1-2 FRESH EGGS
4 TBSP GREEK OR NATURAL YOGHURT
2 TBSP BUTTER
1/4 TSP CHILI POWDER
1/4 TSP CHILI FLAKES
1 TSP OLIVE OIL
SEA SALT AND PEPPER
A VEGETABLE PEELER
Firstly, wash and gently dry the asparagus. Peel them into thin ribbons with a vegetable peeler, the same way I did here this time last year.
Spread the olive oil out in a small oven safe frying pan or small, flat oven dish and layer the shaved asparagus ribbons into a nest, starting by making a 5 inch circle and surrounding each side with more ribbons. Sprinkle with salt and pepper.
Place under the grill or broiler for 5 minutes and then remove from the oven.
Use half a of the butter for the space in the middle of the nest and then crack your eggs into the space.
Place back into the oven for 3-5 minutes or until the white is cooked through and depending how well done you like your yolks.
Meanwhile, make the chilli butter. Melt the butter and combine with the chilli powder and chilli flakes.
Water down your yoghurt a little bit with either a teaspoon of water or lemon juice so that it pours easily.
To serve, spoon some of the yoghurt in different areas of the asparagus and eggs. Drizzle all over with the chilli butter and then with a sprinkle of salt and pepper.
Enjoy with a good piece of toasted bread. (I chose spelt challah)!