Griddled Asparagus, Piperade, Poached Eggs, And Grits
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
34
Spice
34
Sweetness
41
Sourness
36
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
2 cups
Chicken Stock2 tbsps
Unsalted Butter1
Sea Salt1 cup
Heavy Cream3 tbsps
Olive Oil1 cup
Shallot (thinly sliced)1 tbsp
Sherry VinegarDirections:
1
In a medium saucepan, combine the chicken stock, butter, and sea salt to taste, and bring to a boil over high heat
2
Whisk in the grits and stir for 1 minute with a wooden spoon
3
Reduce the heat to low and cook the grits, stirring often, for 20 minutes or until they are tender
4
Finish the grits with the cream, add more sea salt to taste, and stir well
5
Cover to keep warm
6
(I use the waxed paper from a stick of butter for this, placed butter side down over the grits so they don't develop an unseemly crust
7
) Meanwhile, in a medium saucepan combine 2 tablespoons of the olive oil and the garlic
8
Slowly cook the garlic over medium-low heat, making sure not to allow any color to develop, for about 5 minutes
9
Add the shallots, bell peppers, and a few pinches of sea salt
10
Cook for 12 minutes or until tender
11
Add the tomatoes, bay leaves, and Espelette pepper
12
Continue to cook for 15 more minutes or until the consistency is much like a thick soup
13
Finish with the sherry vinegar and sea salt to taste, and cover and set aside to keep warm
14
Remove the bay leaves prior to serving
15
Place a large cast-iron sauté pan over medium-high heat
16
In a mixing bowl, toss the asparagus, the remaining tablespoon of olive oil, and a few pinches of sea salt
17
When the pan is giving off a light smoke, place the asparagus in the hot pan and cook for 2 minutes
18
Turn the asparagus over and cook for an additional 2 minutes
19
The asparagus should have good, even char marks all around and be crisp-tender
20
Remove from the heat
21
Spoon the grits evenly onto 4 plates
22
Place a poached egg on each plate, and arrange the griddled asparagus and pipérade over the top
23
In a medium saucepan, combine the chicken stock, butter, and sea salt to taste, and bring to a boil over high heat
24
Whisk in the grits and stir for 1 minute with a wooden spoon
25
Reduce the heat to low and cook the grits, stirring often, for 20 minutes or until they are tender
26
Finish the grits with the cream, add more sea salt to taste, and stir well
27
Cover to keep warm
28
(I use the waxed paper from a stick of butter for this, placed butter side down over the grits so they don't develop an unseemly crust
29
) Meanwhile, in a medium saucepan combine 2 tablespoons of the olive oil and the garlic
30
Slowly cook the garlic over medium-low heat, making sure not to allow any color to develop, for about 5 minutes
31
Add the shallots, bell peppers, and a few pinches of sea salt
32
Cook for 12 minutes or until tender
33
Add the tomatoes, bay leaves, and Espelette pepper
34
Continue to cook for 15 more minutes or until the consistency is much like a thick soup
35
Finish with the sherry vinegar and sea salt to taste, and cover and set aside to keep warm
36
Remove the bay leaves prior to serving
37
Place a large cast-iron sauté pan over medium-high heat
38
In a mixing bowl, toss the asparagus, the remaining tablespoon of olive oil, and a few pinches of sea salt
39
When the pan is giving off a light smoke, place the asparagus in the hot pan and cook for 2 minutes
40
Turn the asparagus over and cook for an additional 2 minutes
41
The asparagus should have good, even char marks all around and be crisp-tender
42
Remove from the heat
43
Spoon the grits evenly onto 4 plates
44
Place a poached egg on each plate, and arrange the griddled asparagus and pipérade over the top