Fried Egg Asparagus Crimini Surchoix De Chevre Recipe 485 Food

PAN-FRIED ASPARAGUS

Steps:

• Melt butter in a skillet over medium-high heat.
• Stir in the olive oil, salt, and pepper.
• Cook garlic in butter for a minute, but do not brown.
• Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG

Steps:

• For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
• For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
• Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

ASPARAGUS FRIES

Steps:

• For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside.
• For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
• Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
• Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
• Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.

FRIED EGGS AND ASPARAGUS WITH PARMESAN

Steps:

• Set oven rack in upper third of oven, then preheat oven to 425°F.
• Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
• Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
• Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
• Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
• Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.

PAN-FRIED ASPARAGUS

Steps:

• Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

SCRAMBLED EGGS OVER ASPARAGUS

Steps:

• Preheat your oven to 425 degrees F.
• Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
• Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
• In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
• Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
• Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!

FRIED ASPARAGUS

Steps:

• In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.

SKILLET-BAKED EGGS AND ASPARAGUS

Steps:

• Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
• Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
• Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
• Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

FRIED GARLIC ASPARAGUS

Steps:

• Melt butter in a skillet over medium-high heat.
• Stir in the olive oil, salt and pepper.
• Cook garlic in butter for a minute, but do not brown.
• Add asparagus, and cook for 10-12 minutes, turning asparagus to ensure even cooking.

FRIED ASPARAGUS

Steps:

• Cook asparagus spears in boiling salted water until barely tender.
• Drain on paper towels.
• In wide bowl, beat egg with milk.
• Dip asparagus spears into egg mixture, then into bread crumbs.
• Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet.
• Diameter of pan should exceed length of spears.
• Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes.
• Drain on paper towels.
• Season with salt and pepper.
• Sprinkle with grated cheese.

FRIED EGG, ASPARAGUS CRIMINI SURCHOIX DE CHEVRE RECIPE - (4.8/5)

Steps:

• Preheat oven to 350 degrees. Rinse asparagus leaving small water droplets clinging to stalks. Using a glass dish, coat asparagus well all over with about one and a half tablespoons olive oil, a generous pinch of kosher salt and a good pinch of cracked black pepper, mix together well. Roast asparagus in oven until tender done about fifteen minutes, remove asparagus from oven and when cool to touch cut stalks on an angle about a half to three-quarter inch bite size. Heat a medium saute pan, pour in enough olive oil to cover bottom of pan, approximately, one and a half to two tablespoons. Drop mushrooms evenly around pan and cook on medium high heat without disturbing for about three and a half minutes until beginning to brown, then shake pan to cook evenly sauteing another three to four minutes. Sprinkle in 1 teaspoon chopped fresh thyme a large pinch of kosher salt and a small pinch of cracked black pepper. Tilt the cooked, seasoned mushrooms into the bowl of roasted, chopped asparagus, stir gently. Arrange the asparagus mushroom salad creating an outer circle all around on each plate. Evenly place coarse broken pieces of the Sur Choix Chevre cheese tucking in around the vegetables. Heat nonstick saute pan, melt 1 tablespoon butter, slide in a whole egg and fry, covering with a lid for the last minute until done, sprinkle with a bit of salt and pepper. Immediately transfer the fried egg to the center of the plate surrounded by the arranged asparagus and mushrooms, sprinkle fresh chopped parsley and thyme over the egg and ingredients over the plate.