| 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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