| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Med01 | 4 | servings |
INGREDIENTS
| 32 | md | Asparagus spears -; (abt 1 1/2 lbs) |
| (white asparagus is excellent; too) | ||
| 2 | tb | Salt |
| 6 | tb | Extra-virgin olive oil |
| 3 | sl | Baguette or French bread -; (1" thick) |
| 4 | Garlic cloves; thinly sliced | |
| 1/2 | md | Red onion; finely chopped |
| 1 | tb | Hot paprika |
| 1 | ts | Sweet paprika |
| 2 | tb | Sherry vinegar |
| 4 | Eggs -; (jumbo) | |
| Freshly-ground black pepper; to taste | ||
| 4 | tb | Finely-chopped parsley; for garnish |
INSTRUCTIONS
Preheat oven to 500 degrees. Bring 4 quarts water to a boil and add 2 tablespoons salt. Trim asparagus by snapping off butt ends. Drop asparagus into boiling water and cook 1 1/2 minutes or until just tender. Remove and refresh in an ice water bath. Drain and set aside. Heat oil in an 8- to 10-inch saute pan over medium heat. Add bread and cook until dark golden brown, about 1 minute. Remove bread and add garlic and onion and cook until softened and light golden brown, about 2 minutes. Add both paprikas and cook 30 seconds. Remove and allow to cool. Place toasted bread, onion, oil and spice mixture into a food processor and blend to crumbs. Place 8 asparagus spears into each of 4 ramekins. Divide bread crumbs over asparagus, drizzle with vinegar and crack 1 egg into each ramekin. Season with salt and pepper and place into oven and cook until egg is just set, about 3 to 5 minutes. Remove and serve at once. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B02 broadcast 05-26-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-31-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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