Nothing makes a bolder statement of freshness like the classic paring of eggs and asparagus. As the spring rains roll in, asparagus brings in a new season with a fresh crispy crunch and deep green hue. The goat cheese sauce, made with locally produced Gewurztraminer white wine, gives a rich flavor to this simple brunch dish.
Here’s what you’ll need:
- 16 whole asparagus
- olive oil
Hard Boiled Egg
- 4 eggs
Goat Cheese Sauce
- 3 1/2 ounces of goat cheese
- 1/2 cup of chicken broth
- 1/4 cup of white wine
- 2 cloves of garlic
This will serve four people.
Here’s what to do:
- Pre-heat oven to 350 degrees. Place 16 whole washed asparagus on a pan. Drizzle the asparagus with olive oil and sprinkle on pepper and salt. Place in oven and cook for 10 minutes flipping the asparagus over after 5 minutes.
- Meanwhile mince two cloves of garlic and mix in a bowl with the chicken broth and wine. In a skillet crumble goat cheese and add the garlic mixture. Simmer over medium heat while stirring for 15 minutes.
- In a heavy saucepan, bring 6 cups of water to a boil. Add 4 eggs slowly into boiling water, ensuring not to crack the outer shell. Let boil for desired time, around 8 to 10 minutes.
- While eggs and asparagus are cooking, in a non-stick skillet combine white wine, chicken broth, goat cheese, and salt and pepper over medium heat. Once at a boil, stir constantly for 6 minutes or until desired thickness of sauce.
- For each person, place halves of an egg over 4 asparagus spears. Finish by drizzling goat cheese sauce over the top. Serve immediately.
Seasonability Tip: Locally grown asparagus is found throughout Connecticut during the spring months, several Connecticut vineyards are producing Gewurztraminer white wine, and many Connecticut farms produce goat cheese and eggs almost year round. Locally grown garlic can be a little tricker as at the earliest the season starts in June, but most supermarkets will have some great organically grown alternatives. A good resource for finding locally grown food is BuyCTGrown.com.