Ham Asparagus And Poached Eggs Recipes

Steps:

• Prepare a large bowl of ice water.
• Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the asparagus. Blanch, uncovered, until crisp-tender, about 3 minutes. (Cooking time will vary according to the size and tenderness of the asparagus.) Immediately remove the colander from the water, letting the water drain from the asparagus. Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The asparagus will cool in 1 to 2 minutes. After that, they will soften and begin to lose crispness and flavor.) Drain the asparagus and wrap it in a thick kitchen towel to dry. (Do not cook the asparagus in advance or it will lose its crispness.)
• Break each egg into a ramekin or small cup. Set aside. In a large, shallow saucepan, bring 2 inches of water to a boil. Add the vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes.
• With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels.
• Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly.
• Place the asparagus on a large plate and add just enough dressing to lightly coat the spears. Roll the asparagus in the dressing.
• Arrange the dressed greens at one side of each of 4 large dinner plates. (Rectangular plates are particularly beautiful here.) Carefully place a poached egg alongside. Arrange 4 asparagus spears next to the eggs. Carefully drape a slice of ham over each of the poached eggs. Season the greens lightly with fine sea salt and generously with pepper. Sprinkle with chives. Serve with the toast.

Steps:

• Asparagus
• Preheat the oven to 400°F.
• Arrange the asparagus on a rimmed baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Roast until the color intensifies to a bright green and the asparagus spears are tender with crispy edges, 8 to 10 minutes. Remove from the oven and cover loosely to keep warm.
• Ham and Gravy
• While the asparagus is in the oven, heat a dry cast-iron skillet over medium-high heat. Add the ham and cook until the meat is warmed through and begins to brown slightly, about 2 minutes per side. Remove from the skillet and cover loosely to keep warm.
• Without cleaning the skillet, return it to the heat and add the coffee and butter. Stir to mix, scraping the bottom and sides to incorporate any bits of meat. Cook until the gravy reduces slightly, 3 to 5 minutes. Reduce the heat to low and simmer until the dish is assembled.
• Eggs
• Fill another large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
• Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, below). Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
• Assembly
• Divide the asparagus evenly between individual serving plates or place on a large serving platter and top with the ham. Place 1 or 2 eggs on each slice of ham and spoon the gravy on top. Sprinkle with the tarragon and additional salt and pepper, if desired, and serve hot.
• Know-how: Making Poached Eggs
• Poached eggs are as healthy as hard-boiled eggs because they are cooked in water, and as versatile as fried eggs, with yolks as runny or firm as you please. They are easy to make, too. The touch of vinegar added to the water helps the eggs keep their shape while they cook.
• Fill a large skillet with water about 2 inches deep and bring to a boil. Add 2 teaspoons vinegar and a pinch of sea salt and reduce the heat to a simmer.
• Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Quickly turn the egg out of the bowl into the simmering water so the egg keeps its shape when it hits the water. Repeat with the remaining eggs, working in batches, if necessary, to avoid overcrowding the skillet. Cook for 2 to 3 minutes, or until the whites set and a thin, translucent film forms over the yolks. For a firmer yolk, cook 1 to 2 minutes longer. Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.

Steps:

• Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
• Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
• Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

Steps:

• 1. Trim asparagus ends so just the tender stalk is used. If stalk is thick, I will cut just the stalk in half up to the head.
• 2. I like to cook the asparagus in the oven. Just toss with a little oil, spread on baking sheet evenly, and bake at 350 until tender. You can boil to done also. Drain and keep warm.
• 3. While asparagus is cooking, cut ham into individual servings and pan fry.
• 4. Poach as many eggs as needed leaving the yolk runny or at least somewhat runny.
• 5. To plate, place a piece of ham on individual serving plate, top with asparagus and then top with 1 or 2 eggs.
• 6. Hollandaise sauce can be spooned over the top if desired.

Steps:

• Poached eggs--combine 2 quarts water and the vinegar in a large skillet.
• Bring to a boil over high heat.
• Decrease heat to very low to maintain the water at a bare simmer.
• Place a bowl of hot tap water near the stove.
• Crack an egg into a ramekin.
• With the ramekin close to the simmering water, pour the egg into the water.
• Using a large metal slotted spoon, quickly spoon the egg white back onto the remainder of the egg.
• Cook very gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes.
• Using the slotted spoon, carefully transfer the poached egg to the bowl of hot tap water, trimming off any stray strands of egg white.
• Repeat with the remaining eggs (with practice, you should be able to poach 3-4 eggs at the same time, but keep track of the eggs so they don't overcook).
• The hot water will keep the eggs at serving temperature for up to 10 minutes.
• Asparagus-Ham Saute--melt the butter in a large skillet over med-high heat.
• Add the ham and cook until lightly browned, about 5 minutes.
• Stir in the shallots and cook until softened, about 1 minute.
• Stir in the asparagus, then add the sherry and 2 tablespoons water.
• Cover and cook, stirring occasionally, until the asparagus is crisp-tender, about 5 minutes.
• During the last minute, add the heavy cream.
• Season with salt and pepper to taste.
• Remove from the heat and cover to keep warm.
• Meanwhile, make the polenta--bring the milk, 2 cups water, and the salt to a boil in a medium saucepan over high heat.
• Whisk in the polenta.
• Decrease heat to med-low and let bubble, whisking often, until smooth and thick, about 2 minutes.
• Remove from the heat and stir in the Parmesan until melted.
• Using a large spoon, spoon equal amounts of the polenta into warm serving bowls, making an indentation in the center of each mound of polenta.
• Spoon the asparagus-ham saute around the indentation.
• One at a time, remove a poached egg from the water with a slotted spoon, drain well, and nestle in the indentation in the polenta.
• Sprinkle with chives and serve hot.