- Worcestershire sauce introduced (1937)
Asparagus and Eggs
Courtesy of Rioja Wines
- 2 bunches asparagus, ends trimmed
- 2 Tablespoons wine, preferably a Rioja rosé
- 8 eggs
- 1/4 Cup pine nuts, finely chopped
- 2 Tablespoons olive oil
- 2 lemons, quartered
- sea salt to taste
Here is a dish that can be put together in just around 10 minutes. It looks beautiful and can be served as a main dish at brunch or as a salad for dinner. As always, the fresher the eggs, the better the dish, especially in such a simple preparations as this.
Note: Adding a bit of wine or vinegar to the poaching water helps the egg hold its shape by causing the outer layer of the egg white to congeal faster. We recommend wine over vinegar, simply because it tastes better!
Rioja pairing: Both asparagus and eggs are notorious for being difficult to pair with wine because they both contain sulfurous elements that can make wine taste vegetal, but difficult does not mean impossible! Try this dish with a bright, fruity Rioja rosé, you will not be disappointed.
In a deep frying pan, bring 2-½ inches of water to boil. Salt generously; add asparagus; cook about 3-½ minutes; remove from water.
Add wine to water; reduce heat to medium-low. Gently crack eggs into water; cook 3 minutes. With slotted spoon, remove eggs to small stack of paper towels to absorb excess water.
Serve on large serving platter, arranging asparagus in one layer; place eggs on top. Garnish with pine nuts and olive oil; serve with lemon wedges, if desired.