I recently had dinner with a good friend of mine at Franny’s in Brooklyn. Over a great bottle of wine we shared a few dishes and this one was a seasonal standout. We enjoyd the roasted asparagus topped with a creamy and nutty pine nut dressing, egg and croutons. Here is my take on a memorable dish. It may seem as if this is a lot of steps, but they are all little simple ones and the results are delicious. You could double the recipe and it make it the star dish of the evening and serve it with something simple off the grill.
From by the bay, wishing for Franny-like food memories!
Asparagus, Egg and Croutons with Pine Nut Dressing
- 1 pound fresh asparagus
- 1 egg
- 1 thick slice rustic bread
- 1/4 cup pine nuts
- 1/4 cup olive oil, plus 2 teaspoons for bread and asparagus
- 1 tablespoon wine vinegar
- 1/8 teaspoon fresh ground black pepper
- 1/2 teaspoon fine sea salt
To make the egg, place in small sauce pan and cover with cold water. Bring to a low simmer for 1 minute. Remove from heat and cover. Keep covered for 10 minutes. Remove egg from the pan and place in an ice bath or cool under cold water. Set aside. Preheat over to 400 degrees F. Place bread on baking sheet and brush both sides with 1/2 teaspoon olive oil. Place in oven for 5 minutes until one side is brown, turn over for another 3 to 5 minutes until brown. Remove from oven and cool. Pull bread apart into large pieces to make croutons. Clean and trim stems of the asparagus and place on baking sheet. Drizzle asparagus with remaining 1 1/2 teaspoons olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon fresh ground pepper. Place in the same oven for about 15 minutes until the asparagus are tender and start to brown. Place asparagus on a serving platter. Remove from oven and cool. Place a small dry pan with pine nuts over medium heat until the nuts start to brown. Remove from heat and cool. Take 1 tablespoon of the toasted pine nuts aside to garnish. To make dressing place the remaining pine nuts go into a small food processor. Add 1/4 cup olive oil, vinegar, 1/4 teaspoon fine sea salt and pulse until blended and creamy. Peel egg and break into small pieces over the asparagus, then drizzle dressing and add croutons and remaining toasted pine nuts. Serve immediately at room temperature.