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Receta Asparagus Grilled Cheese with Poached Egg
by Monte Mathews

I have been a fan of Tyler Florence for years. There are no fewer than 11 of his recipes on

Chewing the Fat. His cookbook, “Tyler’s

Ultimate” (Clarkson-Potter 2006) is among the most dog-eared in our

collection. When Chef Florence took off

from Charleston, SC, he first came to New York and brought with him many recipes

tinged with Southern accents. In 2008,

he moved to San Francisco and ever since, his cooking has taken on a decidedly

West Coast edge. Candidly, when I received my copy of “Tyler Florence Fresh” (

Clarkson Potter 2012), I astonished at the makeover.

Tyler's Version of the DishFeatured prominently on the book jacket was the recipe I am

sharing today. It was described as “ A

simple grilled cheese sandwich … transformed in an elegant snack when enhanced

with blanched asparagus”. Well, I guess one man’s snack is another man’s supper. Or

brunch. As most readers know, I love

asparagus. So I was very pleased to see

that, this late in June, there was fresh crop of the skinny asparagus that's perfect for this dish, at a farm stand down the road.

This isn’t a backbreaker, despite the length of the

ingredient list and the cooking instructions.

If you’ve never made mayonnaise in a blender, you’ll discover you’re an

expert the first time you try it. And

don’t leave out the truffle or truffle oil for a touch of luxury that elevates

the whole dish. If you can’t find the

recommended Mt. Tam, and I couldn’t, the cheese can be any triple crème of your

choosing. Slicing it may be more difficult than spreading the runny cheese over

the truffled mayo. A Panini maker is a huge

help here and I am very glad I have one.

But I am sure you can accomplish this dish as you would any grilled

cheese sandwich in a sauté pan over moderate to low heat. Finally, there’s the

matter of the poached egg. Use Chef

Florence’s method and astonish yourself with the results: Perfect poached eggs.

I made the whole thing in

under an hour. And I made it twice. Once with the bread squared at the corners and once leaving the crusts on. They were both delicious but the squared corners did make for a better 'results' picture. One caveat: the original

recipe doesn’t recommend making the mayo more than an hour in advance to

preserve its truffle aroma. Finally,

Tyler made beautiful single asparagus ‘soldiers’ with squared corners and

lovely rectangles. I left mine whole and

they tasted just wonderful. Here is the

recipe:

Recipe for Tyler Florence’s Asparagus Grilled Cheese with

Poached Egg Serves 4. Takes under 1 hour to make.

is just firm enough to handle but still tender, 3 to 4 minutes. Use a slotted

spoon to remove the egg and drain well on a paper towel.

6. To grill the sandwiches,

drizzle the sandwiches on both sides with a little olive oil. Grill in a panini

press on medium-high heat until the sandwiches are golden brown and the cheese

is melted, 2 to 3 minutes. Alternatively, cook the sandwiches in a nonstick fry

pan for 2 to 3 minutes per side.

7. Use a serrated knife to

carefully cut each sandwich into individual finger-size portions, cutting

between the asparagus spears. Serve the poached eggs with the grilled sandwich

pieces immediately. Garnish with the greens and sprouts, and serve with dots of

truffle mayonnaise. Serves 4.