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Receta Asparagus Grilled Cheese with Poached Egg

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Asparagus Grilled Cheese with Poached Egg
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Ingredientes

  • recommended Mt. Tam, and I couldn’t, the cheese can be any triple crème of your
  • For the truffle
  • mayonnaise:
  • 1/2 tsp. Dijon mustard
  • 2 tsp. fresh lemon juice
  • 1/4 tsp. kosher salt
  • 1 cup grapeseed oil (I
  • used Safflower Oil and Avocado Oil without any apparent difficulty.
  • 1 oz. fresh black truffle
  • shavings or 1 1/2 tsp. truffle oil
  • 24 asparagus spears,
  • woody ends trimmed
  • 8 slices buttermilk or sourdough
  • bread, each about 1/2 inch thick
  • 3 to 4 oz. Mt. Tam
  • triple-cream cheese, cut into 1/8-inch-thick slices
  • Kosher salt and freshly
  • cracked pepper, to taste
  • 1 Tbs. white vinegar
  • Extra-virgin olive oil
  • for grilling sandwiches. Optional: Greens
  • First make the
  • mayonnaise:
  • 1. To make the mayonnaise,
  • in a blender, combine the egg whites, mustard, lemon juice, salt and sugar and
  • blend until smooth. With the blender running, add the grapeseed oil in a slow,
  • steady stream so the mixture emulsifies. Remove about 3/4 cup of the mayonnaise
  • and reserve for another use.
  • 2. Add the truffles or truffle oil to the remaining
  • mayonnaise and blend again until smooth. Refrigerate in a sealed container
  • until ready to use.
  • 3. To cook the asparagus,
  • bring a large pot of salted water to a boil. Add the asparagus and cook until
  • tender and bright green, 1 to 2 minutes. Drain the asparagus and transfer to a
  • bowl of salted ice water. Leave to cool for 1 minute, then drain and set aside.
  • 4. To assemble the
  • sandwiches, smear each slice of bread with some truffle mayonnaise. Top 4 of
  • the slices with a slice of cheese, followed by a neat layer of asparagus spears
  • arranged 1/2 inch apart, trimming the asparagus so they fit nicely on the
  • bread. Season with salt and pepper, then cover each with one of the remaining
  • slices of bread, mayonnaise side down.
  • 5. To poach the eggs, fill a
  • medium saucepan with 3 to 4 inches of water and bring to a boil over
  • medium-high heat. Reduce to a simmer and add the vinegar. Working with 1 egg at
  • a time, crack an egg into a small bowl. Stir the water with a wooden spoon to
  • create a whirlpool, then gently slide the egg into the center. The
  • circulating water will cause the white to neatly envelop the yolk and yield a
  • perfectly poached egg. Cook at a gentle simmer until the white sets and the egg

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