I had my eye on this recipe for a bit. I liked that it was a veggie-forward main dish. Perfect for Meatless Monday in our house.
I also knew that if asparagus was going to be the star of the show, it needed to be very good asparagus. I had planned to visit Sugartown Strawberries on Sugartown Road in Malvern, Pennsylvania – not far from Historic Sugartown. That was until Ed came home with some gorgeous freshly harvested asparagus from Edie and Dunham H. What a treat!
Edie is a reader of Riegl Palate as she often comments on my latest recipe when I see her. I love it when people do this – it reminds me of why I enjoy writing my weekly posts. So to be able to include something that she and her husband grew in a recipe is even more meaningful.
The flavor of the asparagus is enhanced by a combination of cashews, unsweetened coconut (don’t be tempted to use sweetened coconut) and pepitas which also provide a great crunch. You heat this trio first in a dry pan and as you’re starting to smell the coconut you remove it from the heat (be sure to watch it carefully so it doesn’t burn). Flavor also comes from toasted sesame oil, soy sauce (or tamari), red pepper flakes and cilantro. Don’t skip the squeeze of lime juice at the end as that bit of acid ties it all together.
I served this as a main course with a fried egg (poached is good too) on top. The yolk adds to the sauce. And some brown rice on the side. Without the egg and rice, it would make a nice side dish for chicken or fish.
Ed and I both agreed that this recipe was a keeper. Thank you, Edie and Dunham, for sharing your harvest.
P.S. Sunny Acres at the Growing Roots Farmers Market in Malvern had fresh asparagus last week.
| Pan-Seared Asparagus with Egg | Print |
- ⅓ cup roasted unsalted cashews, coarsely chopped
- ¼ cup unsweetened coconut flakes
- 2 tablespoons pepitas (see Notes)
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut oil or neutral-flavored oil (see Notes)
- 2 medium garlic cloves, finely chopped
- 1 pound asparagus (about 1 bunch), trimmed and cut into 2- to 3-inch pieces
- Kosher salt and freshly ground black pepper
- 1 to 2 tablespoons soy sauce or tamari (or to taste)
- 1 tablespoon freshly squeezed lime juice, plus lime wedges for serving
- ¼ teaspoon red pepper flakes (or to taste)
- 2 fried or poached eggs
- Serve with brown rice (optional), chopped cilantro, sesame seeds and lime wedges
- In a large dry non-stick frying pan over medium-low heat, toast the cashews, coconut flakes and sunflower seeds, stirring, until fragrant (you’ll likely smell the coconut first), 2 to 3 minutes. Watch carefully to avoid burning. Pour mixture into a small bowl to cool.
- Return the pan to medium-low heat, and add sesame and coconut oils (or neutral oil) and garlic. Cook for 30 seconds, then stir in asparagus. Season lightly with Kosher salt and black pepper.
- Cook asparagus until crisp-tender, 3 to 7 minutes depending on how thick the pieces are.
- Stir in the soy sauce, lime juice, reserved nut mixture and red pepper flakes. Taste and season with more salt and red pepper, if you like.
- While asparagus is cooking, fry or poach two eggs. You want the egg yolks to be runny.
- Divide asparagus mixture between two plates or shallow bowls. Add brown rice (if using) and top with the egg. Sprinkle with cilantro and sesame seeds. Squeeze a lime wedge over the asparagus mixture before serving.
* Grapeseed or avocado oils are good neutral-flavored oils.
Source: Variation on recipe from New York Times Cooking
Leave A Comment