My Market Year(s)

Instructions

Warm a couple of plates.

Crack each egg into a small bowl so you can pour them easily and quickly into the water for poaching.

Make the Salsa:

1. Quarter the tomato and cut out the core and remove the seeds. Cut into small dice and put in a small bowl.
2. Add the basil and oregano.
3. Drizzle the vinegar and lemon juice over the mixture
4. Add a small pinch of salt and good grind of black pepper and the red pepper flakes and toss well.
5. Let stand while you make everything else.

Prep the asparagus and water for poaching

1. Put 1″ of water into a large flat pan and bring to a boil.
2. Add 1 tsp of salt.
3. Cover and hold at a bare simmer while you start the asparagus.
4. Snap the woody ends off of the asparagus. (Freeze those ends to use in asparagus soup. Recipe to come in the future).
5. Steam the asparagus.  Put the asparagus in the microwave in a covered dish with a little water for 4 to 6 minutes.
6. Check them after four minutes and see if they are fork tender.

1. While the asparagus are steaming, poach the eggs. Keep the water at a bare simmer with very few bubbles breaking the surface if any.
2. Add the 1 tsp of white vinegar to the water and stir.  Let the water settle for a minute before poaching.  Swirling water will wash the egg whites around.
3. Lower the bowl into the water and tilt until water runs into the front of the bowl and around the egg.
4. Hold that for a few seconds until the egg starts to set a little then slowly pour the egg into the water.
5. Repeat with the other eggs.
6. Let them poach for 4 to 5 minutes.
7. Plate your asparagus on the warm plates and drizzle with a little olive oil and top with a pinch of salt and pepper.
8. Divide the salsa between the two plates.
9. Pull the eggs out with a slotted spoon and let drain. Place two eggs on top of the asparagus. Top with salt and pepper to taste.