The Food Lab: Better Home Cooking Through Science

MICRO-STEAMED

ASPARAGUS

WITH POACHED EGG AND

WALNUT VINAIGRETTE

SERVES 2

8 ounces asparagus, tough bottoms trimmed off, stalks
peeled if desired
Kosher salt and freshly ground black pepper
2 Perfect Poached Eggs (here), kept warm in a bowl of
hot water
¼ cup Walnut Vinaigrette (recipe follows)

1. Place the asparagus in an even layer on a large
   microwave-safe plate and season with salt and pepper.
   Lay a triple layer of damp paper towels on top of the
   asparagus, completely covering them, or cover with a
   clean damp kitchen towel. Microwave on high power
   until the asparagus is bright green and tender but still
   crisp, 2½ to 6 minutes, depending on the power of your
   microwave.


2. Remove the asparagus and arrange on warmed serving
   plates. Top with the poached eggs, drizzle with the
   vinaigrette, and serve.

Walnut Vinaigrette