Poached Egg with Asparagus and Mushrooms on Goat Cheese Toast

At the farmers' market this weekend I found what is bound to be the last of the asparagus for the season. When I actually bother to follow the seasons of my favorite vegetables and not just resort to the version that comes from California, I'm struck by the fleeting season of each variety. There are only a precious couple of weeks when I can devise new uses for asparagus, strawberries, sugar snap peas, arugula and radishes (although new uses for radishes has been a bit difficult - tea sandwiches, anyone?)

There is no prayer of getting most of the local produce at the grocery store (this is where my beloved Wegmans begins to let me down) so the pressure is on at the market on Saturday morning. I need to buy enough of everything that I can fully experiment without letting my eyes be bigger than my tummy. The only thing sadder than not getting enough produce is getting so much that it winds up going bad before it can be used.

This recipe is a wonderful combination of simple farm-fresh flavors that makes a great brunch and an even better weeknight dinner. Asparagus is a regal, beautiful vegetable that has always been special and beloved in my house. It can dress up any meal. The egg, on the other hand, is simple, casual, and messy. Eggs for dinner, like any breakfast for dinner, feels like cheating; a defiance of convention that just reinforces my ability to make my own decisions as an adult.

For Mike and me I cook three eggs, one for me and two for him. This is a great dinner for two. There is no advantage to making this in quantity, it doesn't keep and it isn't any easier. In addition, you should eat it with someone who already loves you, because it is quite a mess.


Poached Egg with Asparagus and Mushrooms on Goat Cheese Toast

As with any simple dish, be certain that you find the best ingredients available to you. A fresh egg is vital because the white will hold together well while poaching; an old egg will result in egg white all over the pan.

1 Tablespoon olive oil
1 quart mushrooms, button or baby bella, sliced
1 clove chopped garlic
1 tablespoon balsamic vinegar

1 Tablespoon white vinegar
2 eggs

1 bunch asparagus
1 Tablespoon olive oil
sea salt

2 slices good quality bread, ciabatta, baguette sliced lengthwise or any other variety that appeals to you, toasted
2 oz (half a small log) soft goat cheese

Heat 1 Tablespoon of olive oil in a medium fry pan over medium-high heat. Add the mushrooms, sprinkle with sea salt, and cook, stirring very occasionally until browned and soft and the liquid is evaporated. Add the garlic, cook for one minute more until the smell of the garlic blooms. Add the balsamic vinegar and cook until evaporated, about another minute.

In a broiler pan, roll the asparagus in 1 Tablespoon of olive oil, sprinkle with sea salt and broil about 4 minutes. Turn the oven down to 425 F and cook until tender, about 8 more minutes.

Fill a small pan 1-1/2 inches deep with water, add the vinegar and bring to a low boil. Add eggs carefully without breaking the yolks and cook at a simmer until the tops of the eggs become white but the yolk is still very runny.

To assemble: Spread the toast with the goat cheese, top with asparagus and mushrooms. Balance the eggs right on top.

(Serves 2)